Red and yellow angel eyes

Ingredients for 1 servings:

• 30 g powdered sugar
• 75 g butter, cold
• 120 g flour, and a little more
• 3 egg yolks
• 3 tbsp milk
• tbsp jelly (blackcurrant and quince jelly)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Sift the powdered sugar. Cut the butter into pieces. First, knead the flour, powdered sugar, 2 egg yolks, and butter using the dough hook of a hand mixer, then knead with cool hands on a floured surface until you have a smooth dough. Chill for about 30 minutes. Form the dough into about 25 walnut-sized balls and place them on two baking sheets lined with baking paper. Make a well in the center of each ball using the handle of a thick wooden spoon. Bake one sheet at a time in a hot oven. 175°C, approx. 10 minutes. Mix 1 egg yolk and milk. Brush the cookies with this mixture about 2 minutes before the end of the baking time, then finish baking. Remove from the oven and let cool slightly. Heat the jellies separately and stir with a small whisk until smooth. Using a teaspoon, fill half of the cookies with quince jelly and the other half with blackcurrant jelly. Let set.