Angel Eyes with Peanut Butter

Ingredients

• 200 g Flour
• 0.5 tsp Baking soda
• 100 g softened butter
• 140 g cane sugar
• Pinch of salt
• 1 egg
• 0.25 tsp vanilla powder
• 320 g peanut butter
• 1 Egg white
• 50 g chopped peanuts
• 80 g currant jam

Instructions

1. 1.

   Mix flour and baking soda in a bowl. Beat butter, sugar and salt until light and creamy. Then stir in the egg, vanilla and peanut butter. Finally fold in the dry mixture to form a smooth dough. Shape the dough into a ball, wrap it in cling film and refrigerate for about 1 hour.

2. 2.

   Using a small spoon, scoop out hazelnut-sized portions of dough, shape them into balls and place them on a baking sheet lined with parchment paper, spaced about 2 cm apart. Press a little pocket into the center of each cookie with the handle of a cooking spoon (for later jam). Brush the edge with beaten egg white and sprinkle with chopped peanuts.

3. 3.

   Bake Angel Eyes with Peanut Butter in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 13–15 minutes until golden brown, remove and cool on a wire rack.

4. 4.

   Melt the jam slowly over low heat in a small pot, then transfer it into a small freezer bag. Cut a small corner off and fill the hollows of the cookies with jam, let them cool and set. Store Angel Eyes with Peanut Butter dry.