Spitzbuebe (Jam cookies)

This is another recipe taken from my mother's Swiss cookbook. I remember her making these a few times when I was a very small child, but this was the first time I'd attempted to make them myself. I found the key to it was keeping the dough cool in the fridge so it was easier to work with, as I guess is the case with most shortbread type cookies. So I didn't cut them out all in one go; I cut them out in batches while keeping the rest of the dough cool in the fridge. They can be a bit fiddly and time-consuming, but the end result is an adorable and tasty cookie that would make a perfect gift. Btw "Spitzbuebe" means a naughty rascal of a boy. Odd name for such a cute cookie.

Ingredients:

• 250g margarine or butter, softened
• 140g sugar
• 1 egg white
• 1 pinch salt
• 1 tablespoon vanilla sugar (caster sugar that has been sitting in a jar with a couple of vanilla bean pods)
• 350g flour

Method:

Cream the margarine and the first amount of sugar.

Add the egg white, salt, vanilla sugar and flour. Mix well then set aside in fridge for an hour or two.

Roll out on a lightly floured surface and cut out circles. Cut smaller hearts (or other shapes) into half of the circles. These will later be used as the 'lids'.

Bake for 8-10 minutes at 180 Celsius and leave to cool.

Sieve icing sugar over the 'lids'.

Fill them with berry jam that has been warmed and sieved to remove any seeds.

Makes approx 65 complete cookies in total (cookies being approx 4cm in diameter).