Engelsaugen German Angel Eye Cookies Recipes

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ANGEL EYES (ENGELSAUGEN)



Angel Eyes (Engelsaugen) image

Make and share this Angel Eyes (Engelsaugen) recipe from Food.com.

Provided by cookin_nurse

Categories     Drop Cookies

Time 25m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 7

120 g flour
75 g butter
1 egg yolk
35 g icing (powder sugar)
1 teaspoon vanilla sugar
1 pinch salt
1/2 grated lemon, rind of

Steps:

  • Mix together the flour, butter, egg yolk, icing sugar, vanilla sugar, salt and grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
  • Out of the dough make small balls and place on a prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
  • Bake your cookies at 200 degrees C for about 15 minutes.
  • Leave them to cool and then coat the bottom of each cookie with melted chocolate and leave until firm.

ENGELSAUGEN - GERMAN ANGEL EYE COOKIES



Engelsaugen - German Angel Eye Cookies image

For the ZWT6 Tour - German Region. Found on a German Recipe website. "These cookies not only taste good, they look really pretty too. Pack them in a colourful box or wrap in cellophane and give as gifts too." Preparation does NOT include the 1 hour of chill time needed.

Provided by HokiesMom

Categories     Drop Cookies

Time 1h

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 10

1 1/4 cups flour (120 grams)
6 tablespoons butter (75 grams)
1 egg yolk
1/3 cup confectioners' sugar (35 grams)
1/2 teaspoon vanilla extract
1 pinch salt
1/2 of a lemon rind, grated
3/4 cup raspberry jam
2 blocks dark chocolate squares, melted
2 teaspoons shortening

Steps:

  • Mix together the flour, butter, egg yolk, confectioner's sugar, vanilla, pinch of salt and the grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
  • Out of the dough make small balls and place on a lightly sprayed prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
  • Bake your cookies at 375F (or 200 degrees C) for about 15 minutes.
  • Leave them to cool and remove to a wire rack.
  • Melt the chocolate and shortening together. Coat the bottom of each cookie with melted chocolate and leave until firm on waxed paper.

Nutrition Facts : Calories 142.2, Fat 5.6, SaturatedFat 3.2, Cholesterol 23.3, Sodium 56.8, Carbohydrate 21.7, Fiber 0.5, Sugar 10.4, Protein 1.4

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