GERMAN ENGELSAUGEN-ANGEL EYE COOKIES
Ingredients
- 1 1/4 cup 120g all-purpose flour
- 6 tbs 75f butter
- 1 egg yolk
- 1/3 cup 35g confectioners sugar
- 1/2 tsp vanilla
- a pinch of salt
- 1/2 of a lemon rind grated
- 3/4 cup raspberry jam
CHOCOLATE COATING
- 2 blocks dark chocolate squares, melted
- 2 tsp shortening
Instructions
- Mix together the flour, butter, egg yolk, confectioner's sugar, vanilla, a 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 them 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.
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