Time Travel Kitchen

Delicious Mischief

My cookie entry

Last year at this time, Food & Wine Magazine ran a ‘Cook the Cover’ contest (I’m the contest-entering type) and although my cookie didn’t win, it did get a ‘Best Heritage Mashup-up’ commendation.

A cookie born in Switzerland, later found in Southern Germany that I filled with Swedish lingonberry and wild strawberry jam became the star of my holiday cookie platter.

‘Spitzbuben’, translated ‘Cheeky Boy’ or ‘Rascal’ are effectively Linzer cookies by another name and are just so good.

This recipe, made with Brown Butter and Cardamom, is attached below. If you have time, make them - well worth it. The only modification I made was the addition of the Swedish jams.

The elf watching over the cookies is a figurine my Mother bought more than 60 years ago - our own ‘Spitzbuben’. As I’ve mentioned, her father was Swedish and her mother was German so this cookie is indeed a family heritage mash-up.

Here is the link to the recipe and a wonderful article about the history of the cookie.

Recipe Link:

Brown Butter Cardamom Spitzbuben

See you tomorrow for the final installment of a week of cookies — a 1924 recipe for Gingerbread from a Swedish cookbook.

Have a great Sunday!

Jolene

Photo: Jolene