The Christmas cookie baking has begun! We were baking all the weekend so many different types of cookies. My absolute favourite cookies are Engelsaugen cookies, which means angel eyes cookies.
They are typical german shortbread cookies with a jam filling. Soft and sweet, but not too heavy. They are also quite quickly to make, you just need to cool the dough in the fridge for about an hour. This recipe makes about 50 cookies.
INGREDIENTS for about 50 cookies:
- 250 g all purpose flour
- 1 TSP baking powder
- 100 g sugar
- 1 TBSP vanilla sugar or vanilla extract
- a pinch of salt
- 5 egg yolks
- 150 g soft butter
- strawberry jam
- Preheat the oven 180°C / 355 °F (recirculating heat). Prepare two baking sheets with baking parchment.
- Sift the flour and baking powder into a bowl and add the other dry ingredients. Separate the eggs and add the egg yolks to the other ingredients. If your eggs are quite big then 4 yolks will probably be enough!
- Add the butter and mix the dough with your hands or with an electric mixer until soft and fully combined. Wrap the dough in some plastic wrap and keep it in the fridge for about 30 minutes. Don’t skip this step – otherwise the dough will melt in your hands while shaping.
- If the dough is cold enough start to shape small dough balls and place them on the baking sheet. Make sure to leave enough space for them to rise in the oven.
- Now take a wooden spoon and cover the end with some flour. Push the end of the spoon into the balls to create small holes.
- Now fill the holes with jam using a icing bag. If you don’t have strawberry jam you can totally use currants or any other one you like.
- Bake the cookies for 12 minutes and let them cool down on a wire reck. Sprinkle them with powdered sugar.