Peacock eyes

Ingredients for 1 servings:

• 280 g flour
• 130 g butter
• 1 small egg(s)
• 1 egg yolk
• 120 g powdered sugar
• ½ lemon(s), untreated, grated peel
• 1 pinch of salt
• 450 g flour
• 100 g desiccated coconut, fine
• 1 packet of vanilla sugar
• 250 g butter
• 1 large egg(s) (or two very small eggs)
• 250 g sugar
• 1 jar jelly (blackcurrant)

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 12 hours; Total time approx. 14 hours 30 minutes

a very old recipe from our family

Make a shortcrust pastry from flour, butter, egg, egg yolk, powdered sugar, lemon zest, and salt (the first seven ingredients on the list). Then, wrap the dough tightly and let it chill thoroughly. Then, make a stirred shortcrust pastry as follows: Beat the softened butter with the vanilla sugar and sugar until creamy. Add the egg (or eggs) and stir in, then mix the sifted flour with the coconut flakes and stir in. Wrap the dough tightly and chill thoroughly, preferably overnight. The next day, roll out the first shortcrust pastry to the thickness of a knife’s back and cut out cookies using a round cookie cutter (4 cm in diameter). Place these on a baking sheet lined with baking paper, leaving some space between them. Run the stirred shortcrust pastry through a meat grinder with the attached cookie cutter attachment, cutting the dough into small pieces and not adding too much at once. Catch the dough that comes out with a board and add a piped edge to each cookie cut out. The edges must be tight, otherwise the jelly will leak during baking! Stir the jelly until smooth and fill a piping bag with a small nozzle. Fill the insides of the cookies with the jelly. Bake in a preheated oven at 160°C (convection oven) for about 15-18 minutes (they should be a nice golden yellow, not dark). They will keep for about 8 weeks if well wrapped and stored in a cool place. This makes about 50 cookies.