Engelsaugen (German Thumbprint Cookies)
These traditional German thumbprint cookies known as Engelsaugen ("angel eyes") are delicious buttery shortbread cookies flavored with vanilla and lemon and filled with raspberry jam. They're easy to make and are utterly wonderful!
Ingredients
- 2 cups pastry flour or all-purpose flour
- 2/3 cup powdered sugar
- 1/4 teaspoon salt
- 2/3 cup butter , softened at room temperature
- 2 egg yolks
- 1 packet vanilla sugar , or 1 teaspoon vanilla sugar, or 1 teaspoon pure vanilla extract
- zest of one lemon
- 1/3 cup raspberry jam
- OR red currant jelly
- powdered sugar for dusting
Instructions
- Place the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. All all of the remaining ingredients except for the jam. Stir on low speed until the mixture comes together and then increase the speed to medium until you get a smooth dough. If the dough is too sticky, add a little more flour. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight (overnight will enhance the flavor).Note: You can also use a high-powered hand mixer or knead the mixture by hand.
- Preheat the oven to 350 F / 180 C. Divide the dough into 20 balls, roughly 3/4 inch (just under 2 cm) in diameter. You can either increase or decrease the size according to your preference. Lay the balls out on a lined or non-stick cookie sheet so that they're about an inch apart. Use the end of a large wooden spoon or the back of a round teaspoon scoop to press indentations into the center of balls, being careful not to press all the way through the dough. Dip the end of the wooden spoon or bottom of the teaspoon in flour if it starts to stick to the dough. Fill the indentations with jam. Bake the cookies on the middle rack for 10-15 minutes until the edges just barely start to turn light golden. The cookies should be light in color. Let them sit for a couple of minutes on the baking sheet before transferring them to a wire rack to cool completely, then lightly dust them with powdered sugar.Store the Engelsaugen in an airtight container at room temperature where they will keep for 5-7 days (refrigerated they'll keep for up to 2 weeks; let them come to room temp before eating).
Nutrition
Calories: 92kcalCarbohydrates: 8gProtein: 0.4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 36mgSodium: 80mgPotassium: 8mgFiber: 0.1gSugar: 7gVitamin A: 215IUVitamin C: 0.5mgCalcium: 5mgIron: 0.1mg
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