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Engelsaugen - German Angel Eye Cookies

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“For the ZWT6 Tour - German Region. Found on a German Recipe website. "These cookies not only taste good, they look really pretty too. Pack them in a colourful box or wrap in cellophane and give as gifts too." Preparation does NOT include the 1 hour of chill time needed.”
READY IN:
1hr
SERVES:
15
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the flour, butter, egg yolk, confectioner's sugar, vanilla, pinch of salt and the grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
  2. Out of the dough make small balls and place on a lightly sprayed prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
  3. Bake your cookies at 375F (or 200 degrees C) for about 15 minutes.
  4. Leave them to cool and remove to a wire rack.
  5. Melt the chocolate and shortening together. Coat the bottom of each cookie with melted chocolate and leave until firm on waxed paper.

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