Spitzbuben

Fancy in name only, these Swiss butter cookies could hardly be any simpler to make or tasty to enjoy. Traditionally filled with raspberry jam, you can put whatever spreadable confection you like within them.

1 1 ⁄2 cups unsalted butter softened
1 cup sugar
1 tsp. vanilla extract
1 egg
3 1 ⁄2 cups flour plus more for dusting
1 ⁄2 tsp. kosher salt
1 ⁄4 cup raspberry jam or other preserve
Confectioners' sugar for dusting

• Heat oven to 325°. 
• Beat butter and sugar with a hand mixer until fluffy. 
• Add vanilla and egg; beat. 
• Add flour and salt; mix. 
• Transfer dough to a floured surface, form into a disk, roll until 1⁄4" thick. 
• Using a 2" fluted round cutter, cut out cookies and transfer to parchment paper-lined baking sheets, spaced 2" apart. 
• Chill for 30 minutes. 
• Using a 1 1⁄4" plain round cutter, cut out centers of half the cookies
• Reserve centers to re-roll and make more cookies.. 
• Bake cookies until lightly browned, 10-12 minutes; cool.
• Dust cookie rings with confectioners' sugar. 
• Place 1 tsp. jam in center of each whole cookie
• Spread to within 1⁄3″ of edge. 
• Top each with a cookie ring.

Recipe: Platter Talk