Engelsaugen - German Angel Eye Cookies

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 1/4 cups flour (120 grams)
• 6 tablespoons butter (75 grams)
• 1 egg yolk
• 1/3 cup confectioners' sugar (35 grams)
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 1/2 of a lemon rind, grated
• 3/4 cup raspberry jam
• 2 blocks dark chocolate squares, melted
• 2 teaspoons shortening

Recipe

• 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.