Spitzbuben Cookies: Hazelnut Butter Dough, Rosehip Jam and a White Chocolate Top With Brittle and Coconut

Instructions

1. In a large bowl, combine the flour, sugar, butter cut into pieces, eggs, vanilla extract and ground hazelnuts. Work with your hands or a mixer into a uniform, smooth, tender dough.

2. Wrap the dough in plastic wrap and refrigerate for 30 minutes so it firms up and is easier to handle.

3. Divide the chilled dough into smaller portions, knead each one briefly in your hands, and roll it out on a lightly floured surface to about 1/16 inch (2 mm) thick.

4. Cut out shapes such as hearts, squares or classic rounds with cookie cutters. Make sure you always have pairs, and cut a small hole in the center of every second piece with a smaller cutter or the tip of a knife.

5. Carefully transfer the cutouts to a baking sheet lined with parchment paper. Bake in an oven preheated to 340°F (170°C) with top and bottom heat (or 320°F (160°C) with convection) for 5 to 6 minutes. The cookies must stay pale.

6. Remove the baked cookies and let them cool completely on a flat surface or wire rack, about 30 to 45 minutes.

7. Gently melt the white chocolate coating in a double boiler or in the microwave. Dip the top pieces with the hole, face down, into the coating, let the excess drip off and wipe the edge lightly.

8. While the coating is still liquid, immediately sprinkle crushed hazelnut brittle over one half of each cookie and shredded coconut over the other half. Let the coating set completely on a wire rack.

9. Spoon a modest amount of rosehip jam into the center of each solid bottom piece (the ones without a hole). Top with the decorated pieces, press gently and let the cookies dry completely before serving.