'Tis the Season for Shortbread

Here's a shortbread recipe with a twist...It's simply a Swiss version of shortbread.

Raspberry jam is my favourite filling but hey, the sky's the limit! ...Dust them with a little icing sugar and enjoy!

Wee Shortbread..."Spitzbuben"

Makes approx. 50 cookies

250 g Butter

Beat until soft peaks form.

125g Icing sugar

1 tsp vanilla extract

1 pinch salt

Add to butter and stir until mixture turns a light colour.

1 Egg white, lightly whipped

Add to mixture.

350g Flour

Add to create the dough. Cover with a towel and refrigerate for 1 hr.

Take dough out of fridge and let sit for 30 minutes. With a rolling pin, work dough between two sheets of saran wrap (until approx 2mm thick). Use cookie cutters with a 4-5cm diameter. For half of the batch, use smaller cookie cutters, such as a small heart, to cut out a wee hole. This will be the top “lid” of the cookies. Put on a baking sheet lined with parchment paper and refrigerate for 15 minutes.

Preheat oven to 200C and bake cookies for 6-8 minutes.

Filling:

250 ml Jam or Jelly of your choice

Warm in a pan and whisk until smooth. Spread on flat side of cookies and use a second cookie for the top.

Recipe by Café Mélange

Ps: Come by the Kootenay Coop to try some traditional Swiss Christmas Cookies! We're serving Brunsli and Zimtsterne and starting next week, we'll also have some Kirsch truffes!