Engelsaugen - German Angel Eye Cookies |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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These cookies not only taste good, they look really pretty too. Pack them in a colourful box or wrap in cellophane and give as gifts too. Preparation does NOT include the 1 hour of chill time needed. Ingredients:
1 1/4 cups flour (120 grams) |
6 tablespoons butter (75 grams) |
1 egg yolk |
1/3 cup confectioners' sugar (35 grams) |
1/2 teaspoon vanilla extract |
1 pinch salt |
1/2 of a lemon rind, grated |
3/4 cup raspberry jam |
2 blocks dark chocolate squares, melted |
2 teaspoons shortening |
Directions:
1. Mix together the flour, butter, egg yolk, confectioner's sugar, vanilla, pinch of salt and the grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
2. Out of the dough make small balls and place on a lightly sprayed prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
3. Bake your cookies at 375F (or 200 degrees C) for about 15 minutes.
4. Leave them to cool and remove to a wire rack.
5. Melt the chocolate and shortening together. Coat the bottom of each cookie with melted chocolate and leave until firm on waxed paper.
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