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GERMAN ENGELSAUGEN-ANGEL EYE COOKIES

Course Creams, Desserts
Cuisine German
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings 30 cookes

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.