Angel’s Eyes are a classic among the German Christmas Cookies. In general German Christmas cookies are not so big, they are rather small, and far smaller than the US cookies. Angel’s eyes are about 2 inches in diameter after baking. Try this one out and you will love it. Happy Baking!
Ingredients (about 40 cookies) German Christmas Cookies
70 g powdered sugar
150 g cold butter
240 g flour
2 egg yolk
2 tbsp vanilla sugar
6 tbsp milk
jam or jelly : red currant, apricot, quince, strawberry or raspberry – find quince yelly here
and on Amazon Mrs Bridges Quince Jelly, 8.8 Ounce
Baking Instructions German Christmas Cookies
- Sieve powdered sugar into a bowl; chop butter into pieces.
- Add flour (sieve it through a sieve), egg yolk and vanilla sugar and knead it with the dough hooks of the mixer.
- Then with cold hands (!) knead a smooth dough on a wooden baking board (dust flour on the surface when kneading).
- Let it rest for about 30 minutes
-Preheat oven to 350 degrees F
- Form bowl of walnut size and lay them out on a baking tray which is layered with baking paper.
- With the end of cooking spoon make one whole in the middle.
- Bake them for about 10 minutes.
- Mix 1 egg yolk with the milk and spread it over the cookies 2 minutes before they are done; then place them bak into the oven and bake them until done.
- On low heat warm up the jam or jelly in separate pans and stir them smoothly with a small whisking tool. If the jam consists of too many fruit particles pour it through a sieve so you would get pure jelly.
- With a small teaspoon fill the red and yellow jelly into the wholes. Let it get firm, then keep them at a cool place.
- You can sprinkle them with some powdered sugar.