Angel eyes: Our favorite Christmas cookies – undisputed in first place, for approx. 40 pieces
Ingredients
240 g flour
150 g butter
2 egg yolks
70 g powdered sugar
2 teaspoons vanilla sugar 1
organic lemon(s), finely grated peel (or 1 pack of Citroback)
1 pinch(s) of salt
Raspberry jam and/or blackcurrant jam
Powdered sugar for dusting
preparation
Total time approx. 2 hours 50 minutes Knead
all ingredients together with the dough hook to form a smooth dough. Chill for 1 – 2 hours.
Line a baking tray with baking paper. Preheat the oven to 200 degrees top/bottom heat (fan oven approx. 180 degrees).
Form small balls out of the dough and place them on the baking tray. Make hollows in the balls with a wooden spoon handle dipped in flour. Attention – please do not drill through!
Mix the jam until smooth and use a piping bag (I always do this with a small espresso spoon) to fill the wells of the dough balls.
Bake in the preheated oven for 10 – 15 minutes. Please watch! They shouldn’t get too brown!
Let cool, then dust with powdered sugar.
Makes approx. 40 pieces.