not know about you, but I really started to feel the Christmas atomosfera. I look out the kitchen window and see the house opposite with Christmas lights already on, decorations ovunte, today the first snow. Well, I'm getting the urge to just start putting their hands in dough and make the first Christmas cookies.
Those who propose today are typical week. Mirroirs are called in French, German and Italian Spitzbuben discoletti or just cookies with jam. Being very thin literally melt in your mouth!
The recipe comes from the book Le nouveau livre des firandises Betty Bossi. Who is Betty Bossi? It is the elusive Swiss perfect housewife and cook. He has his own line of items and cookbooks as well as a line of products that are prepared fresh at the supermarket. In short, she too is part of our culinary tradition.
But now here's the recipe, I've already said too much today
Ingredients (approx 50-60 finished pieces depending on size)
250 g butter or margarine
120 g icing sugar or sugar until
2 teaspoons vanilla sugar or vanilla
1 pinch salt 1 egg white
350 g flour
ca. 200 g jam (preferably red)
sugar
Preparation
to cream the butter in a bowl and add the sugar, the vanilla and salt until you get to work a beautiful soft cream.
Add the lightly beaten egg white and then the sifted flour and work it around until you get a smooth dough that will stand in the refrigerator approx. 1 hour covered with plastic wrap.
After the rest period, remove the dough from the refrigerator and let stand at room temperature for about 30 minutes.
Roll out the dough to a thickness of 2 mm. To avoid adding flour, which makes it hard, roll it between two sheets of plastic wrap or a plastic bag to freeze.
Cut the same number of complete disks and the center hole of the oven and place on plate and allowed to Fresta for another 15 minutes before to inform them (I usually omit this step and I are always the same ottimim) .
Bake at 200 degrees for 6-8 minutes. (In my just 7 minutes at 180 °). Please note that should remain clear beautiful!
Once cooled, you can switch to the filling of jam.
Heat the marmalade in a saucepan and stir until it is pretty smooth. Spread it on the basis of the biscuit which is then "sealed" with the cookie with the hole in the center. The latter should be dusted with powdered sugar before being placed on the base with jam.
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