Angel Eyes – Yellow – Red

Ingredients for 1 servings:

• 120 g flour
• 30 g powdered sugar
• 3 egg yolks
• 75 g butter
• 3 tbsp cream
• 30 g jam (quince jelly)
• 30 g jam (currant jelly)
• 1 egg yolk
• Powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

makes about 22 cookies

In a mixing bowl, whisk together the flour, powdered sugar, and egg yolks until fluffy. Add the butter in small pieces. Knead thoroughly, first with a mixer and then with your hands. Wrap in foil and refrigerate for 30 minutes. Shape the dough into balls (about the size of a walnut). Place on a baking sheet lined with baking paper. Using the back of a wooden spoon, make small indentations in the balls. Preheat oven to 200°C (electric oven) or 175°C (convection oven). Bake on a medium heat for about 15 minutes. While the cookies are in the oven, whisk together 1 egg yolk and the cream. Brush the cookies with the mixture while still hot and let cool. Heat each type of jelly separately, stir well until smooth, and fill the cookies. Let dry thoroughly and dust with powdered sugar.