|250 g||butter or margarine|
|125 g||powdered sugar or sugar|
|2 tsp.||vanilla sugar|
|ca. 200 g||jelly (currant/quince) or jam (rose hip/orange/apricot)|
|a little||powdered sugar|
|produces:||50 - 60 pieces|
Stir 250g butter or margarine in a bowl until soft. Add 125g powdered sugar or sugar, 2 tsp. of vanilla sugar and 1 pinch of salt and stir until the mixture is light-coloured. Slightly beat 1 egg white and stir it in. Add 350g of flour and knead into a batter. Cover the batter and put it in the fridge for ca. 1 hour.
Forming the biscuits:
Take the batter out of the fridge ca. 30 minutes before you roll it. In portions, roll out the batter 2 mm thick between a cut open plastic bag or between two pieces of cling film. Cut out biscuits of 4 - 5 cm Ø (mini Spitzbuben 2 cm Ø). Cut out the centre from half of the biscuits using a cookie cutter. Place the biscuits on a baking tray lined with baking paper and place them into the fridge for ca. 15 minutes.
6 - 8 minutes at 200°C in the middle of the preheated oven.
Heat ca. 200g jelly (currant/quince) or jam (rose hip/orange/apricot) in a small pan, stir well until smooth, then spread it onto the flat side of those biscuits that form the lower half (bottom) of the Spitzbuben. Sprinkle a little powdered sugar onto the lids of the Spitzbuben and put them on top.