Red Currant Cookies: A Jewel-Toned Taste of Tradition

There are certain flavors that, with just a single bite, transport me back to childhood kitchens filled with the comforting hum of baking and the scent of something magical underway. Red currant cookies, often referred to as Spitzbuben in Switzerland, are precisely one of those culinary touchstones. I recall my grandmother meticulously sifting flour, her hands dusted white like a gentle snowfall, as she prepared the dough for these delicate, jewel-topped treats. The bright tartness of the red currant jam, peeking through the small cutouts, was always a delightful surprise, a vibrant burst of flavor that perfectly complemented the tender, buttery cookie. It’s a simple recipe, yes, but one imbued with the warmth of family and the joy of shared baking traditions.

Recipe Overview

• Prep Time: 30 minutes (plus 30 minutes chilling time)
• Cook Time: 10–12 minutes
• Total Time: 1 hour 10 minutes
• Servings: Approximately 60-79 cookies
• Yield: 60-79 cookies
• Dietary Type: Vegetarian

Ingredients

This recipe yields a generous batch, perfect for sharing or stashing away for moments when a little taste of home is needed.

For the Dough:

• 600 grams flour
• 220 grams sugar
• 18 grams vanilla sugar (equivalent to 2 standard packages)
• 4 egg yolks
• 400 grams butter, cold and cut into small pieces

For the Filling:

• 150 ml strained red currant jam or 150 ml marmalade (other jams can be used as desired)

For Decoration:

• Icing sugar

Equipment Needed

• Large mixing bowl
• Pastry board or clean work surface
• Rolling pin
• Baking sheets
• Small cookie cutters (approximately 5 cm / 2 inches in diameter)
• Thimble or very small round cutter (for creating holes)
• Wire cooling rack
• Sieve (for dusting icing sugar)

Instructions

The process for creating these delightful cookies is straightforward, focusing on working with the dough efficiently to achieve a tender crumb.

1. Preheat your oven to 350°F (175°C).
2. Grease a baking sheet or line it with parchment paper. This will prevent the cookies from sticking and ensure an even bake.
3. Sift the flour onto your pastry board or clean work surface. Create a well in the center of the flour.
4. Into the well, add the sugar and the vanilla sugar, followed by the egg yolks.
5. Using a fork or your fingertips, mix a small amount of the flour from the edges of the well into the ingredients in the center. Continue mixing until you form a thick paste. This step helps to incorporate the wet ingredients gradually without overworking the dough.
6. Cut the cold butter into small pieces and scatter them over the flour mixture surrounding the paste. It is crucial that the butter is cold for a tender cookie.
7. Working quickly, begin to incorporate all the ingredients together, starting from the center and gradually working outwards. The goal is to bring everything together to form a smooth, cohesive dough. Avoid overworking the dough, as this can result in tough cookies.
8. Once the dough has formed, wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to handle and preventing shrinkage during baking.
9. On a lightly floured surface, roll out the chilled dough to a thickness of approximately 3mm (1/8 inch). A consistent thickness is key for even baking.
10. Using your 5 cm (2 inch) cookie cutter, cut out rounds from the dough. Reroll scraps as needed, but try to handle the dough as little as possible.
11. Now, for the signature detail of these cookies: take half of the cut-out rounds. Using a floured thimble or a very small, round cookie cutter, cut 3 small holes in the center of each of these rounds. If you have linzer cookie cutters, they are perfect for this step. These openings will allow the jam to peek through, creating a beautiful stained-glass effect.
12. Carefully place the cookies onto the prepared baking sheet. Arrange them with a little space between them to allow for even heat circulation.
13. Bake on the middle rack of your preheated oven for 10 to 12 minutes, or until the cookies are a light golden brown around the edges. Keep a close eye on them, as they can go from perfectly baked to overdone very quickly due to their thinness.
14. Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before carefully transferring them to a wire cooling rack to cool completely.
15. Once the cookies are completely cool, it’s time to assemble. Spread the strained red currant jam or marmalade onto the solid cookie rounds.
16. Place the cookie rounds with the cutouts on top of the jam-covered bases, aligning them carefully.
17. While the cookies are still slightly warm from assembling (or if you prefer, after they’ve fully cooled), dust them generously with icing sugar. The easiest way to achieve a beautiful finish is to gently dip the cut-out cookie into a shallow dish of icing sugar before placing it on top of the jam layer. This method ensures the tops are beautifully coated without smudging the jam.

Expert Tips & Tricks

• Cold is Key: For the flakiest and most tender cookie, ensure your butter is very cold when you cut it into the flour. You can even freeze your flour and butter for a short period before starting.
• Gentle Handling: Overworking the dough will develop the gluten too much, leading to tough cookies. Mix just until the dough comes together.
• Uniform Thickness: Use a rolling pin with thickness guides or measure your dough to ensure all cookies are rolled to the same thickness for even baking.
• Jam Consistency: If your red currant jam is very stiff, you can warm it slightly with a teaspoon of water or lemon juice to make it more spreadable.
• The Icing Sugar Dip: For the most professional-looking finish, the trick of dipping the cut-out cookie into icing sugar before placing it on the jam layer truly works wonders. It creates a snow-like dusting that adheres well.

Serving & Storage Suggestions

These red currant cookies are best served at room temperature, allowing their delicate flavors to fully shine. They are a perfect accompaniment to a cup of tea or coffee, or even a glass of milk. For a more festive presentation, arrange them on a pretty platter, perhaps interspersed with fresh berries if in season.

To store, ensure the cookies are completely cool. They can be kept in an airtight container at room temperature for up to a week. Because they contain jam, it’s generally not recommended to store them in the refrigerator, as this can sometimes affect their texture. If you need to store them for longer, you can freeze them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag. Thaw at room temperature before serving.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	101.4 kcal	–
Calories from Fat	51 kcal	–
Total Fat	5.7 g	8%
Saturated Fat	3.5 g	17%
Cholesterol	25.3 mg	8%
Sodium	48 mg	2%
Total Carbohydrate	11.3 g	3%
Dietary Fiber	0.3 g	1%
Sugars	3.7 g	14%
Protein	1.2 g	2%

Note: The percentage Daily Value is based on a 2,000 calorie diet.

Variations & Substitutions

While the classic red currant jam is divine, don’t hesitate to experiment!

• Other Jams: Raspberry, cherry, apricot, or even a good quality plum jam would be delicious. For a more complex flavor, try a mixed berry jam.
• Citrus Zest: Add the zest of half a lemon or orange to the dough for a subtle citrus note that pairs beautifully with fruit.
• Spices: A pinch of cinnamon or cardamom in the dough can add a warm depth of flavor.
• Nutty Twist: For a richer flavor and texture, substitute a portion of the flour with finely ground almonds or hazelnuts.
• Vegan Option: While this recipe relies on egg yolks and butter for its classic texture, you could experiment with a vegan butter substitute and a flax egg or commercial egg replacer for the binding, though the texture will likely differ.

FAQs

Q: Why is my dough so crumbly and hard to bring together?
A: This can happen if the butter is too warm or if the dough has been overworked. Ensure your butter is cold and try to bring the dough together with minimal kneading. Adding a tiny splash of cold water might help if it’s just slightly too dry.

Q: My cookies spread a lot in the oven. What went wrong?
A: The most common culprit is warm butter or dough. Chilling the dough thoroughly before rolling and baking is crucial to prevent spreading. Ensure your oven temperature is accurate as well.

Q: Can I make these cookies ahead of time?
A: Yes, absolutely! Once cooled, they can be stored in an airtight container at room temperature for up to a week. They are often even better the next day as the flavors meld.

Q: What’s the best way to get perfectly even holes in the cookie tops?
A: Using a thimble is an old-school trick that works brilliantly for small, neat holes. Alternatively, a small, sharp round cutter will also do the job. Ensure the cutter is floured to prevent sticking.

Q: My jam is too chunky. How can I get a smooth filling?
A: If your jam is chunky, you can gently warm it and then push it through a sieve to strain out any large pieces, creating a smoother consistency perfect for filling these delicate cookies.

Final Thoughts

Red currant cookies are more than just a sweet treat; they are a testament to the enduring power of simple, honest baking. Each delicate, jam-filled bite is a whisper of tradition, a connection to kitchens past, and a celebration of the vibrant beauty that can be found in simple ingredients. I encourage you to bring these jewels of flavor into your own home, to share them with loved ones, and to savor the moment. Gather your ingredients, embrace the gentle process, and let the aroma of these baking cookies fill your space with warmth and joy. I’d love to hear about your own baking adventures and how these delightful cookies turn out for you!