German Christmas Cookies 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. No special ingredients needed. Happy Baking!
(for about 40 cookies)
70 g powdered sugar
150 g cold butter
240 g flour
2 egg yolks
1 package 0.3oz vanilla sugar – How to make Vanilla Sugar –
6 tbsp milk
jam or jelly: red currant, apricot, quince, strawberry or raspberry
– 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 the hands knead until you get a smooth dough by using a wooden baking board (dust frequently flour on the surface when kneading).
– Wrap dough in foil, keep for about 30 minutes in fridge.
– Preheat oven to 350 degrees F.
– Form balls of walnut size out of the dough, place them on a baking tray which is layered with baking paper.
– With the end of a cooking spoon form one whole in the middle of each cookie.
– Bake them for about 10 minutes, then have the egg yolk-milk mix ready.
– Mix 1 egg yolk with milk and brush the cookies with it (2 minutes before they are done); then place them back into the oven and bake until done.
– On low heat warm the jam or jelly in separate pans and stir them smoothly with a small whisk. If the jam contains too many fruit particles use a sieve and strain it as you don’t want the fruit particles in it.
– With a small teaspoon fill the red and yellow jelly into the holes. Let the jam get firm, then place into a tin and keep them at a cool place.
– You can sprinkle them with some powdered sugar before they are served BUT not earlier.