It´s Christmas time again. Which means it´s time to relax, calm down, spend time with your family, drink Glühwein and eat tons of cookies. Or in my case, it means that you are totally stressed out while trying to combine work, university, Christmas shopping and baking all at once. I might need to work on my relaxation technique I guess. But I did manage to bake my favorite Christmas cookies already. I Also made baked apples and Feuerzangenbowle, so you could say my Christmas spirit is rocking!

I of course had to post a Christmas cookie recipe this year. I already introduced you to the wonderful world of German Christmas baking last year when I posted the recipe for my grandmas cinnamon stars. This year I present to you Spitzbuben, a recipe similar to Linzer cookies.

Spitzbuben are not my all-time favorite Christmas cookies (this place is reserved for cinnamon stars) but they come on a close second. They do have the huge advantage that you are adding more than one cookie together, so by eating one, you are actually having three. And the motto during Christmas time of course is: the more cookies, the better.

Makes about 20 cookies:
350 g all-purpose flour
250 g butter
185 g sugar
100 g peeled, ground almonds
1 tbsp. vanilla extract
Jam for stacking (such as rose hip)
1) Using all of the ingredients except the jam, knead a dough and place in the refrigerator to chill for an hour. Roll out on a flat surface and cut out cookies in three different sizes. Bake in the preheated oven at 175°C for 12-15 minutes.
2) Once the cookies have cooled down, spread jam on a big cookie, place a smaller cookie on top and repeat with the smallest size, so that you got a stack of three cookies. Sprinkle confectioner´s sugar on top.