Eier Kringel Raspberry Filled Cookies Recipes

GERMAN EGG YOLK COOKIES (EIER KRINGEL)

Steps:

• Preheat oven to 375°F.
• Put the hard cooked egg yolks through a wire sieve. (To do this easily, press them through with your fingers). Add the raw egg yolks and mix well.
• In a large bowl, cream the butter and sugar; add the egg mixture and mix thoroughly. Stir in the flour, cardamon, and lemon zest; blend well. Chill dough for 1 hour.
• Roll out small portions of the dough at a time on a lightly floured board to 1/8" thickness. Cut with a 2 1/2" cookie cutter. Brush with egg white, then sprinkle the tops with the sugar and almond mixture.
• Place on ungreased cookie sheet.
• Bake for about 10 minutes, or until delicately browned.

SWEDISH HALLONGROTTOR COOKIES (RASPBERRY CAVES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 16-cup muffin tin with muffin liners.
• Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add flour, baking powder, and vanilla sugar; beat to combine.
• Divide dough in 1/2 and divide each 1/2 into 8 equal pieces. Roll each piece into a ball. Place a ball of dough into each prepared muffin cup; make a small indentation in the center of each dough ball with a flour-coated thumb. Fill each indentation with a teaspoon of raspberry jam.
• Bake in the preheated oven until lightly golden brown, about 20 minutes.