Festive Spitzbuben with Quetschekraut ⋆ Anne's KitchenAnne's Kitchen
Make this typical German Christmas cookie with a Luxembourgish touch by using Quetschekraut (damson jam) as a filling.
Ingredients
- 250g butter
- 50g sugar
- 80g icing sugar
- 1 egg
- 380g flour
- a pinch of salt
- 1 ½ tsp cinnamon or Anne’s Sweet Spice
- ½ tsp star anise powder
- Quetschekraut or damson jam, to fill
- 2 tbsp icing sugar
- a few drops of cherry liqueur or lemon juice
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