Cookies: Angel Eyes Red and Yellow

1. Put the flour, powdered sugar, 4 egg yolks and the pieces of butter in the bowl of the food processor and knead with the kneading hook until a smooth dough is formed.
2. Chill in the refrigerator for 30 minutes
3. Shape the dough into walnut-sized balls and place them on 2 baking sheets lined with baking paper. In the middle of each ball, use a wooden spoon handle (or the handle of the meat mallet) to make a well.
4. Bake in a preheated oven at 170 ° top / bottom heat for about 10 minutes

also

1. Whisk the egg yolk and milk and brush the biscuits with them about 2 minutes before the end of the baking time (but please don’t imitate me … I came too close to the grate while brushing and the milk-egg mixture ran into the cracks in the oven and in front along the cabinet to then form a puddle on the floor … ;-))
2. After brushing, finish baking and let cool on a wire rack,
3. Heat jellies separately in small pots on the stove and stir until smooth with a small whisk. Use a teaspoon to fill half of the hollows with currant gel and the other half with quince jelly. Let it set and store in pastry boxes …