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Classic Angel Eyes Cookies with Red Jam, Just Like the Old Days

Prep
5 min
Bake
20 min
Total
25 min
Makes
30

Ingredients

  • 1 stick plus 1 tbsp125 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • ½ cup60 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • 1 ½ cups180 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • ⅓ vialbutter vanilla flavoringGerman baking flavorings come in small vials of about 2 ml, so ⅓ vial is roughly ⅛ tsp.
  • 1 pinchsalt
  • 2 ½ tbsp50 gfruit jelly (preserve)red. A clear, smooth fruit jelly without pieces or seeds, such as red currant jelly. In the US use red currant jelly or another clear fruit jelly (not Jell-O); in the UK, redcurrant jelly or another jelly preserve (not jelly dessert).

Method

  1. All in! Knead all the ingredients except the fruit jelly into a dough, cover it and chill for about 90 minutes.

  2. Pinch off small pieces and roll them into balls. Place them on a large baking sheet (about 16 × 14 inches / 40 × 35 cm; a US half sheet pan, 18 × 13 inches, works too) lined with parchment paper.

  3. Use the end of a wooden spoon handle to press small holes into the balls. Don't push all the way through!

  4. Warm the fruit jelly in the microwave for a few seconds and drip it into the holes while it is still warm. Don't overfill them, otherwise everything bubbles over and burns

  5. Put them into the preheated oven and bake at 350°F (180°C) for about 10 to 14 minutes, until light golden.

  6. Dust with powdered sugar if you like, and enjoy.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/angel-eyes-cookies-engelsaugen/