There are so many kinds of Christmas cookies and this year during Advent I will prepare some of the traditional ones, but also I will experiment with new ones.
I will begin with a traditional Swiss favorite that melts smooth texture in the mouth and look really pretty.
I don’t know what kind of jam I prefer, perhaps apricot, but I prefer to try some that I have on hand and I play with the shape.
- 350 g margarine or butter
- 150 g powdered sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1/2 lemon, grated zest only
- 2 eggs
- 600 g Flour (additional flour for the surface)
- 200 g almonds ground
Filling and dusting:
- 200-300 g apricot jam (or red currants or what you like)
- 1-2 tablespoons Kirsch (optional)
- Powdered sugar to dust
- The simplest and easiest way is to combine all the ingredients using the food processor. You can also begin beating the butter and adding all the other ingredients one by one in portions as in the ingredients list.
- Wrap in foil or cover. Refrigerate for at least 2 hours (don’t skip this step!).
- Preheat the oven to 165°C/325°F.
- Roll out the dough on a floured surface until 3 mm thick.
- Cut the dough as desired with the mold. For every cookie you will need two parts; the upper part (same shape) looks pretty if you cut out the center with a small mold forming a “window”.
- Bake for about 12 minutes or until you see that the borders begins to turn golden.
- Remove from the oven and let cool down completely.
- Wisk the jam with the Kirsch until smooth.
- Spread the cookies without a “window” with fruit jam.
- Dust the cookies with “windows” with powdered sugar, and then place on top of the cookies with fruit jam.
- Refrigerate to firm up jam.