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Every year at Valentines, my friend Yammie makes the cutest heart shaped cheery pies. And every year at Valentines, I say, “Oh I should start a tradition.”

Introducing: Spitzbuben!

1 1/8 cups butter
1 cup confectioners’ sugar
2 teaspoons vanilla sugar (2 teaspoons vanilla)
1 pinch salt
1 egg white
3 1/8 cups all-purpose flour
1 cup fruit preserves, any flavor
1/3 cup confectioners’ sugar for decoration


  1. To Make Vanilla Sugar: Combine 1 1/2 to 2 cups sugar with a rinsed and dried vanilla bean in a pint jar. Cover and shake well. Shake occasionally for 2 -3 days. Use flavored sugar, replenishing with fresh sugar, as needed. (Since I didn’t read the recipe 2-3 days before Valentines, I used straight vanilla extract. The cookies still turned out delicious.)
  2. Beat butter or margarine until soft and fluffy. Mix in the confectioners’ sugar, vanilla sugar, and salt until mass has a lighter color.
  3. Beat the egg white into the creamed mixture, making sure to incorporate fully. Add in the flour and mix. Cover the dough, and rest the dough in the refrigerator for one hour.
  4. Take the dough out of the refrigerator, and roll it out until it is about 3/4 inch thick. Cut out circles with pastry cutters. Cut smaller shapes into the middle of half of the circles.
  5. Bake in a preheated 400 degrees F (205 degrees C) oven for 6 to 8 minutes.
  6. Warm up marmalade, apricot, or raspberry jam. Put some jam on the cookies without the holes in the middle. Then put the cookies with the wholes on top of the ones with jam. Sprinkle a bit of confectioners’ sugar on top to make them look nice.

I used hearts for Valentines, but circle shaped cookies with stars or hearts in the middle are also popular.

Our flour must have some mysterious self rising capabilities because we enjoyed Monster Spitzbuben. Mine turned out way larger than the original, crisp Swiss version.

1 comment to Spitzbuben

  • GREAT tradition! Yum!

    I made the cherry pies again this year, although I have to admit I was tempted to switch to buttermilk pies. We decided that tradition is tradition though, and we should do buttermilk another time. 🙂

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