These are a nice little time-saver as you get two (or more) recipe variations out of one batch of milanderli dough. My husband loves cookies with jam, so these are his favorites. Plus, I ask you – how can anyone resist something called spitzbuben?
1 c. plus 2 T. butter
1 c. sugar
1 t. vanilla
1 T. finely grated lemon peel
4 c. flour
Cream the sugar and the butter together, beat in the eggs, lemon peel and vanilla. Mix in the flour. You can chill the dough if you make it ahead, but if I’m in a hurry I use it right away. This dough also makes great cutouts, just bake your cut shapes on a greased cookie sheet at 325 for about 10 minutes.
For the spitzbuben:
Roll out the dough on a floured surface 1/8″ thick. Cut into circles, cutting a smaller inner circle out of half of them. Stack each “ring” on top of a whole cookie on a greased cookie sheet. Drop a 1/2 t. of jam (apricot is traditional) into the middle of the ring. Bake at 325 for about 10 minutes, or until barely colored. Cool the cookies on a rack and drizzle with dark chocolate.
When the chocolate has hardened store them in tins or ziplock bags.
For the bishop’s hats:
Roll out the dough on a floured surface 1/8″ thick. Cut into circles and lay them on a greased cookie sheet. Drop a dab of jam into the center of each circle and pinch the edges up to form a triangle. Bake at 325 for about 10 minutes or until barely colored. Cool on a rack and store in tins or ziplock bags.