Angel eyes (jam cookies)

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 45
  • 200 g soft butter
  • 1 package Vanillin sugar
  • 200 g Sugar
  • 1 egg (size M)
  • 7-10 Tbsp grated peel of 1/2 organic orange
  • 325 g Flour
  • 100 g Cornstarch
  • 75 g redcurrant jelly
  • 75 g yellow fruit spread
  • baking paper

Directions

  1. 1

    Cream butter, vanilla sugar and sugar with the whisk of the hand mixer. Add egg and orange peel. Stir in flour and starch. Form the dough into walnut-sized, smooth balls. Line 2 baking trays (approx. 32 x 39 cm) with baking paper.

  2. 2

    Put bullets on it.

  3. 3

    Warm the jelly and fruit spread slightly and stir (do not allow to become liquid!). Press a hollow into the middle of each ball with a round stirring spoon handle and fill it almost to the brim with jelly.

  4. 4

    Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes one after the other on the 2nd rack from below. Remove and let cool on a cake rack.

  5. 5

    Fill up with the remaining warmed jelly.

Nutrition Facts

KCAL
90 kcal
CARBS
13 g
FATS
4 g
PROTEINS
1 g