Angel Eyes

Ingredients

• 140 g soft butter
• 70 g sugar
• 1 Tbsp vanilla sugar
• 2 egg yolks
• 140 g flour (+ 2 tbsp for handling)
• a pinch of salt
• a pinch of cloves
• a pinch of cinnamon
• 150 g currant jam
• 1 tbsp powdered sugar (for dusting)

Instructions

1. 1.

   Cream the butter with sugar, vanilla sugar and egg yolks using a hand mixer. Mix together the flour, salt, cloves and cinnamon and sprinkle over the mixture. Knead into a smooth, well‑mouldable dough and chill for 30 minutes.

2. 2.

   Line a baking sheet with parchment paper. Then knead the cookie dough briefly again on a floured surface and use a spoon to scoop small, even portions. Shape each into a ball, place on the baking sheet and press a shallow cup in the center with a wooden spoon handle. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 10 minutes until golden brown.

3. 3.

   Remove the angel eyes from the oven and fill the depressions with currant jam. Let cool on a wire rack and dust with powdered sugar.