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 (Engelsaugen)Course: DessertCuisine: GermanDifficulty: Simple
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.