Swiss sandwich cookies (spitzbuben)
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I originally found this recipe in Gourmet magazine, and made them at Christmastime. One year I had uneaten cookies from several varieties that I had made. I told my children I felt bad about it after all the work. They told me, "Really, all you should make is the Spitzbuben!" Good idea. The smarty pants tip is that the original recipe had the dough being chilled in a disk, and rolled out to 1/4" and cut with a 1 1/2" round cutter. I figured it would be much easier to shape it into a 1 1/2" log and cut it into 1/4" slices using a wire cheese slicer. Another change that I made was the original recipe called for 2 tsp powdered egg whites mixed with 2 tbsp warm water. This is the equivalent of 1 egg white, so whichever you have on hand is fine. I have made these using both jams, but the raspberry is definitely favored.
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