Food & Wine USA - (12)December 2020

20 DECEMBER 2020

OBSESSIONS

Brown Butter–

Cardamom

Spitzbuben

ACTIVE 1 HR; TOTAL 5 HR 20

MIN; MAKES ABOUT 4 DOZEN

German for “cheeky boys,”

these Bavarian cookies will

be the star of your holiday

cookie platter. Browned

butter and cardamom make

this simple cookie into a fra-

grant treat. Take the time to

freshly grind the carda-

mom—its robust, citrusy

flavor is worth it. You can

use round or fluted cutters

to cut out the cookies and

any shape that takes your

fancy for the center.

11 / 2 cups unsalted butter

(12 oz.)

33 / 4 cups all-purpose flour

(about 16 oz.)

1 / 2 tsp. kosher salt

1 / 2 tsp. baking powder

1 / 2 tsp. ground

cardamom

1 / 2 tsp. ground ginger

1 vanilla bean or 1 tsp.

vanilla bean paste

11 / 2 cups packed light

brown sugar

1 large egg, at room

temperature

2 large egg yolks, at

room temperature

Powdered sugar, for

dusting

3 / 4 cup apricot, cherry,

blueberry, or seedless

raspberry jam, stirred

until smooth

1. Heat butter in a large
   saucepan over medium,
   stirring occasionally, until
   butter is lightly browned
   and smells nutty, 6 to 8
   minutes. Transfer butter to
   the bowl of a stand mixer;
   let cool completely, about 1
   hour and 30 minutes.


2. Stir together flour, salt,
   baking powder, cardamom,
   and ginger in a medium
   bowl; set aside.


3. Split vanilla bean length-
   wise, and scrape seeds into
   butter. Add brown sugar,
   and beat on medium-high
   speed until light and fluffy,
   about 5 minutes. Add egg,

and beat until fully incorpo-

rated. Add yolks, and beat

until fully incorporated.

Reduce speed to low, and

add flour mixture in 3 addi-

tions, beating well after

each addition.

4. Turn dough out onto a
   work surface, and knead to
   make sure all ingredients
   are incorporated, 1 to 2 min-
   utes. Divide dough in half,
   and shape each portion into
   a disk. Wrap each disk in
   plastic wrap, and chill until
   firm, about 2 hours or up to
   overnight.


5. Preheat oven to 350°F.
   Remove 1 dough disk from
   refrigerator, and let stand at
   room temperature to soften
   slightly, about 20 minutes.
   Unwrap dough, and roll
   between 2 sheets of parch-
   ment paper to about^1 / 8 -inch
   thickness. Using a 2-inch
   round cutter, cut out cook-
   ies, and transfer to parch-
   ment paper–lined baking
   sheets, leaving about 1 inch
   between cookies. Gather
   scraps once, reroll, and cut
   out more cookies. (Refriger-
   ate rerolled dough before
   cutting if it becomes too
   soft.) Repeat softening, roll-
   ing, and cutting with
   remaining dough disk, mak-
   ing sure to cut the same
   number of cookies you cut
   from the first disk. Using a
   1-inch cutter, cut the cen-
   ters out of half of the cook-
   ies. Bake in preheated oven
   until golden brown around
   edges, about 10 minutes.
   Let cookies cool on baking
   sheets about 30 minutes.


6. Dust cutout cookies with
   powdered sugar. Flip
   remaining cookies over, and
   spread each with about 1
   teaspoon jam. Sandwich
   with cutout cookies.
   —MELANIE HANSCHE
   MAKE AHEAD Dough can be
   made up to 1 day ahead and
   stored in refrigerator.
   NOTE Dough from cookie
   cutouts can be rerolled with
   scraps once or baked until
   golden brown, about 5
   minutes.

COOK

THE

COVER

photography by JENNY HUANG

FOOD STYLING: TYNA HOANG; PROP STYLING: BEATRICE CHASTKA