Two thin, crispy cookies sandwich delicious homemade Alaska blueberry jam. This “anytime” cookie is too good to reserve for holiday cookie trays!

When we received a Christmas package from our friends at Alaskagraphy, we knew that these crispy vanilla cookies would be the perfect canvas for the flavor-packed wild blueberry jam they included. Experiment with your own jam creations!

Swiss Spitzbueben Cookies

Ingredients

• 5 tbsp unsalted butter, softened
• 1/2 cup confectioners sugar
• 1 tsp vanilla extract
• pinch salt
• 1 egg white
• 1 1/2 cups all-purpose flour
• 1/2 cup Alaskan blueberry jam, or jam of your choosing
• 2 tbsp confectioners sugar, for dusting

Directions

1. In bowl of stand mixer, beat butter until soft and fluffy.
2. Add sugar,  vanilla, and salt. Beat until completely mixed.
3. Add egg white. Beat until completely mixed.
4. Add flour. Mix until flour is incorporated completely.
5. Turn dough out onto plastic wrap. Cover tightly and refrigerate for 30 – 60 minutes.
6. Preheat oven to 400 degrees F. Cover baking sheets with parchment paper.
7. Roll dough out on parchment-covered surface to about 1/4 inch thickness.
8. Cut shapes with cookie cutters. Keep in mind that you need two cookies for each sandwich and the top cookie needs to have a smaller shape cut out in order for jam to show through.
9. Bake cookies for 6-8 minutes. Cookies should just brown at bottom edges.
10. Jam needs to be thick. If it is runny, cook down jam over medium heat for a few minutes. Spread jam on bottom cookie and place second cookie with cut-out atop first.
11. Dust cookies with powdered sugar when cool.

Recipe makes approximately 1 dozen spitzbueben.