Saftige Weihnachtsplätzchen sind ein Muss für die festliche Jahreszeit. Besonders beliebt sind die Engelsaugen mit Himbeer- und Aprikosenkonfitüre. Das süße Gebäck sieht nicht nur appetitlich aus, sondern schmeckt auch himmlisch gut. Ob als Snack für zwischendurch oder als Dessert nach dem Festtagsessen, diese Plätzchen sind einfach unwiderstehlich. Hier verrate ich Ihnen das Rezept für die perfekten Engelsaugen.

Saftige Weihnachtsplätzchen I Engelsaugen mit Himbeer-, und Aprikosenkonfitüre

Musik - Hello everyone, I’m glad you tuned in again. Today I’m going to make Angel Eye cookies. I don’t know if you are familiar with the recipe, but they are really incredibly delicious cookies. I mentioned this a few days ago on Instagram and I got a lot of messages asking me to make a video demonstrating how to make them. Of course, I said yes, especially because now is the perfect time to start baking for the holiday season. It’s such a cozy time of year, and these cookies are a perfect fit. So, let’s get into it!

I have 240 grams of flour, 70 grams of powdered sugar, 150 grams of softened butter (you can use margarine too), 2 egg yolks, a pack of vanilla sugar, a pinch of salt, and a pack of organic lemons. If you have organic lemons, you can grate some lemon peel into the mix for extra flavor. I also have some apricot jam for the middle of the cookies.

First, I add the vanilla sugar to a large mixing bowl, and then I add all of the other ingredients except for the flour. I mix everything together by hand, but I wanted to make sure to let you know that the flour should be added last, and you should fold in the flour gently so that the dough doesn’t get tough. As you can see, the dough is soft and pliable, which is ideal. I’ll wrap the dough in plastic wrap and let it chill in the fridge for about 30 minutes.

After 30 minutes, I remove the dough from the fridge and roll it into small balls. I place the balls on a baking sheet lined with parchment paper, and then use the end of a wooden spoon to make a small indentation in the center of each ball. This is where the apricot jam will go.

I fill a piping bag with the apricot jam and pipe it into each cookie, but you can also use a spoon if you don’t have a piping bag. I bake the cookies in a preheated oven at 170°C for about 12 minutes, and then let them cool completely.

Finally, I dust the cookies with powdered sugar, and they are ready to eat! The cookies are incredibly soft and hold their flavor for up to two weeks. These cookies are perfect for the holiday season, and I hope you enjoy making them as much as I do. Please don’t forget to send me your pictures if you decide to make them. Have fun baking!
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