Engelsaugen German Angel Eye Cookies Recipes

ENGELSAUGEN - GERMAN ANGEL EYE COOKIES

Engelsaugen - German Angel Eye Cookies image

For the ZWT6 Tour - German Region. Found on a German Recipe website. "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.

Provided by HokiesMom

Categories Drop Cookies

Time 1h

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 10

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

Steps:

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.
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.
Bake your cookies at 375F (or 200 degrees C) for about 15 minutes.
Leave them to cool and remove to a wire rack.
Melt the chocolate and shortening together. Coat the bottom of each cookie with melted chocolate and leave until firm on waxed paper.

Nutrition Facts : Calories 142.2, Fat 5.6, SaturatedFat 3.2, Cholesterol 23.3, Sodium 56.8, Carbohydrate 21.7, Fiber 0.5, Sugar 10.4, Protein 1.4

ANGEL EYES (ENGELSAUGEN)

Angel Eyes (Engelsaugen) image

Make and share this Angel Eyes (Engelsaugen) recipe from Food.com.

Provided by cookin_nurse

Categories Drop Cookies

Time 25m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 7

Ingredients

120 g flour
75 g butter
1 egg yolk
35 g icing (powder sugar)
1 teaspoon vanilla sugar
1 pinch salt
1/2 grated lemon, rind of

Steps:

Mix together the flour, butter, egg yolk, icing sugar, vanilla sugar, salt and grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
Out of the dough make small balls and place on a 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.
Bake your cookies at 200 degrees C for about 15 minutes.
Leave them to cool and then coat the bottom of each cookie with melted chocolate and leave until firm.

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