Angel eyes

Ingredients for 4 servings:

• 150 g flour
• 60 g sugar
• 1 pinch of salt
• 50 g desiccated coconut
• 100 g butter
• 1 egg yolk
• Flour for the work surface
• 3 tbsp powdered sugar
• 1 packet of vanilla sugar
• 80 g quince jelly

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Christmas cookie baking

Combine flour, sugar, salt, and coconut flakes. Mix together butter and egg yolk and add the flour-coconut mixture. Mix everything well and quickly knead into a smooth dough. Cover and let this dough rest in the refrigerator for 1 hour. On a floured surface, shape the dough into a log (approx. 2 cm in diameter) and cut into approximately 1 cm thick slices. Shape into balls and place on a baking sheet lined with baking paper. Use a wooden spoon to make a hollow in each cookie. Bake the cookies in a preheated oven at 200°C (top/bottom heat) for approx. 10-12 minutes. Let the cookies cool on a wire rack. Then mix the powdered sugar with the vanilla sugar and dust the cookies with it. Heat the jelly, stir until smooth, spoon it into the cookie holes with a teaspoon, and let it dry. Store in a tin.