Crumbly Angel Eyes with Jelly or Jam (Engelsaugen)

Uncomplicated thumbprint cookies with jam drops. The basis: a buttery shortcrust pastry. The topping: a fruity jelly. And the taste: unique – or heavenly good.

Crumbly Angel Eyes with Jelly or Jam

Recipe by Anna BembryCourse: DessertCuisine: GermanDifficulty: Simple


Prep time


Baking time





Uncomplicated thumbprint cookies with jam drops.


  • 240 g / 8.5 oz plain, all-purpose flour

  • 150 g / 5.3 oz butter, at room temperature

  • 2 egg yolks

  • 70 g / 2.5 oz confectioners’ sugar

  • 2 teaspoons vanilla sugar

  • the zest of 1 lemon

  • 1 pinch of salt

  • jelly of your choice


  • Place all ingredients (except jelly) in a bowl and knead into a smooth dough. Form a ball, cover with plastic and chill for 2 hours.
  • Preheat the oven to 400F / 200C. Line a baking sheet with parchment paper. Stir the jelly or jam until smooth.
  • Shape the dough into small, walnut-sized balls. Use your thumb or the handle of a wooden spoon, dipped in flour, to make small hollows in the balls and fill with jelly, using a piping bag or a teaspoon. Bake in the hot oven for 10-15 minutes. Store in an airtight container.
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