This is my favorite cookie ever. (I didn’t create it, which is why I can say that!) This is my dear friend Thom’s German Aunt’s recipe and this is his first guest post. The actual name of these cookies is Hildebrotchen.
Thom and I have been co-workers and friends for many years. He bakes these cookies every year at Christmas and I wait all year long for them because they are just that good!
When I was building this blog last year Thom, a fellow cooking enthusiast, offered me the recipe. Then last week he came to me and said he was going to make the cookies in the shape of hearts and that I should photograph them on my marble board. It was the perfect idea for Valentine’s week. Having friends that share your passions is a true joy in life!
All jam cookies are amazing, in my opinion, but the lemon glaze is what puts this one over the top. The added lightness of this ingredient makes these perfect for any time of the year.
The original German recipe calls for a thimble to cut the center hole of the cookie, which I think is pretty ingenious! If you can’t find a small cookie cutter for the center I would give this a try. I have pictured the original cookie below. If you are doing the heart version you will need a smaller heart cutter for the center.
Bake these for someone special!
Jam Sandwich CookiesPrint This
- 1 1/2 stick salted butter, at room temperature
- 2 3/4 cups all purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup white sugar
- Strawberry preserves for filling
- 1/2 cup confectioners sugar
- several drops of lemon juice
Preheat your oven to 375 degrees
Beat the butter with an electric mixer until it is fluffy. Add the sugar and mix well. Add the egg and vanilla, again mixing well. Add the flour and mix until until the dough becomes smooth. Remove from the bowl and work the dough with your hands until it becomes a smooth ball. Cut the ball in half .
Cut an 18 inch piece of wax paper and place on the counter. Place half the dough on the wax paper and cover with another 18 inch piece of wax paper. This makes the rolling process so much easier! Roll the dough out into 1/8 inch thickness. Cut the cookies into rounds. Use the thimble or smaller cookie cutter to make holes in the center of half of the cookies. These will be used as the tops.
Bake for 10-12 minutes until the cookies are lightly browned. Remove from the oven and cool thoroughly on a wire rack.
Place the strawberry preserves in a medium size bowl and beat with an electric mixer until smooth.
Place a cookie without a hole upside down and spread 1 teaspoon strawberry preserves over it. Cover with the top cookie gently so the preserves do not leak out.
Place the confectioners sugar in a small bowl. add the lemon juice, a couple drops at a time until you have a fluid icing. Brush or spread over the tops of the cookies and let dry before serving.
Special equipment needed for this recipe includes a 2 1/2 inch round cookie cutter, a 3/4 - 1 inch cookie cutter for the center, rolling pin and wax paper for rolling cookies.