Angel eyes

Ingredients for 1 servings:

• 240 g flour
• 150 g butter
• 2 egg yolks
• 70 g powdered sugar
• 2 tsp vanilla sugar
• 1 organic lemon(s), finely grated peel (or 1 pack of Citroback)
• 1 pinch of salt
• Raspberry jam and/or currant jam
• Powdered sugar for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 50 minutes

Our favorite Christmas cookies – undisputed number 1, for about 40 pieces

Using a dough hook, knead all ingredients into a smooth dough. Chill for 1-2 hours. Line a baking sheet with parchment paper. Preheat the oven to 200°C (top/bottom heat approx. 180°C fan-assisted). Form the dough into small balls and place them on the baking sheet. Use a wooden spoon dipped in flour to make indentations in the balls. Caution: Do not pierce all the way through! Stir the jam until smooth and fill the indentations in the dough balls with a piping bag (I always use a small espresso spoon). Bake in the preheated oven for 10-15 minutes. Keep an eye on them! They must not overbrown! Allow to cool, then dust with powdered sugar. Makes approx. 40 balls.