Angel Eyes Cookies Recipe 😍🙏
Angel Eyes are a festive classic! These buttery shortcrust cookies with jam centers are perfect for Christmas and any holiday celebration. With their delicate texture and sweet filling, they are sure to delight your family and friends. Follow our step-by-step recipe to make these irresistible treats at home!
🟣 Ingredients
For the Dough:
- 240 g all-purpose flour (type 405)
- 70 g powdered sugar
- 2 tsp vanilla sugar (or 1 tsp vanilla extract)
- 1 tsp grated lemon peel
- 1 pinch of salt
- 150 g cold butter, cut into small pieces
- 2 egg yolks (size M)
For Topping:
- 2 tbsp powdered sugar (for dusting)
- 100 g raspberry jam or currant jelly
🟪 Step-by-Step Instructions
Step 1: Make the Shortcrust Dough
- In a large mixing bowl, sift together the flour and powdered sugar. Add vanilla sugar, grated lemon peel, and a pinch of salt.
- Add the cold butter and mix it into the dry ingredients using your hands or a pastry cutter until the mixture resembles fine crumbs.
- Knead in the egg yolks until the dough becomes smooth and compact.
- Shape the dough into a 40 cm (16-inch) long roll. Divide it into 50 equal portions and roll each portion into a small ball.
Step 2: Shape the Cookies
- Use the handle of a wooden spoon (or your thumb) to press a small indentation in the center of each dough ball.
- Place the shaped dough balls on a parchment-lined baking sheet. Chill them in the refrigerator for 20 minutes to firm up the dough.
Step 3: Bake the Cookies
- Preheat the oven to 200°C (400°F) for conventional heat or 160°C (320°F) for a fan oven.
- Bake the cookies for 12 minutes, or until lightly golden around the edges.
- Transfer the baked cookies to a wire rack and let them cool completely. Dust them with powdered sugar while they are still slightly warm.
Step 4: Fill with Jam
- Heat the raspberry jam or currant jelly in a small microwave-safe bowl for 60 seconds, or in a saucepan over low heat, until runny.
- Using a teaspoon, carefully fill each cookie’s indentation with the warm jam.
- Allow the cookies to cool and set for at least 2 hours before serving.
🌟 Tips for Perfect Angel Eyes Cookies
- Keep Ingredients Cold: Use cold butter and work quickly to prevent the dough from becoming too soft.
- Jam Alternatives: You can substitute raspberry jam with apricot, strawberry, or any fruit jelly of your choice.
- Uniform Sizes: Use a kitchen scale to portion the dough evenly for consistent baking.
- Flavor Enhancements: Add a pinch of cinnamon or ground almonds to the dough for extra flavor.
❓ Frequently Asked Questions
Q: Can I prepare the dough ahead of time?
A: Yes! Wrap the dough in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Thaw slightly before rolling and shaping.
Q: Why did my cookies spread too much?
A: This could be due to the dough being too warm. Ensure the dough is well-chilled before baking.
Q: Can I use store-bought jam?
A: Absolutely! Just heat it slightly to make it easier to fill the cookies.
🚩 Common Mistakes and How to Avoid Them
Mistake: Dough becomes too sticky during shaping.
- Solution: Chill the dough before shaping and dust your hands lightly with flour.
Mistake: Indentations in the cookies close during baking.
- Solution: Reinforce the indentations immediately after baking while the cookies are still warm.
Mistake: Jam overflows from the indentations.
- Solution: Don’t overfill the indentations—use just enough jam to stay within the groove.
With this easy-to-follow recipe and helpful tips, your Angel Eyes Cookies will turn out perfect every time! These delightful cookies are a must-try for the holidays, bringing a touch of sweetness and tradition to your festive table. 🎄✨
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