In our family there are some cookie classics that are simply a part of Christmas. And the thing that definitely shouldn't be missing on the table is the angel's eye recipe from grandma's cookbook. Whether classic with jam, nougat or even vegan – a real culinary delight!
Our anticipation for the holidays increases day by day! The scent offreshly baked cookiesis truly magical and there is always room in your stomach for homemade Christmas cookies! Crispy shortcrust pastry with a fruity jam filling – the angel eyes recipe made the way Grandma makes Advent even more beautiful!
Angel eyes recipe with jam
You can never have enough cookie recipes, can you? In addition to vanilla crescents, heather sand with marzipan and shortbread cookies, angel eyes cookies (also known as Hussar donuts) are a real Christmas classic. We use raspberry jam for this recipe, but you can use any spread you like.
Ingredients for about 50 pieces
- 250 grams of wheat flour
- 150 grams butter, cold
- 2 egg yolks
- 70 grams of powdered sugar and some more for dusting
- 1 pack of vanilla sugar
- 1 tsp lemon peel (optional)
- A pinch of salt
- 100 grams of raspberry jam
preparation
- For the shortcrust pastry, sift the wheat flour and powdered sugar into a large bowl. Add vanilla sugar, salt and lemon zest and mix well.
- Add butter in small pieces and stir.
- Finally add the egg yolks and knead into a smooth dough using the dough hook of the hand mixer or with your hands.
- Wrap the dough in cling film and place in the fridge for at least 1 hour.
- Preheat the oven to 200 degrees (189 degrees fan) and line a large baking tray with baking paper.
- Remove the dough from the refrigerator and let it rest at room temperature for 10 minutes.
- Form into a large roll and form about 50 equally sized balls.
- Place on the baking sheet and use a spoon to make a small hole in the balls.
- Heat the jam in a saucepan over low heat until it becomes liquid and use a small spoon to fill the holes.
- Bake the angel eye cookies for about 10-12 minutes and let them cool completely.
- Sprinkle with powdered sugar and enjoy!
Chocolate angel eyes with nougat
Our recipe forNuss-Nougat-Kipferlyou already know. This version with chocolate and nougat also tastes delicious and is ideal for preparing heavenly angel eyes cookies.
Ingredients
- 250 grams of wheat flour
- 75 grams of cocoa powder
- 150 grams of brown sugar
- 225 grams butter, softened
- 1 No
- 1 tsp cinnamon
- 1 TL Vanilleextrakt
- 1 tsp baking powder
- A pinch of salt
- 200 grams of nougat, firm
preparation
- Preheat the oven to 160 degrees and line two baking trays with baking paper.
- Place butter, powdered sugar and vanilla extract in a large bowl and beat with a hand mixer for 2-3 minutes until smooth.
- Add the egg and stir for another 2-3 minutes until you get a light mixture.
- Sift wheat flour, cocoa powder, baking powder and salt into a separate bowl and add to the egg mixture.
- Knead everything into a smooth dough and form about 45 small balls.
- Roll the dough balls in sugar or powdered sugar as desired and place them on the baking tray.
- Press small holes into the balls and bake for 10-12 minutes.
- In the meantime, melt the nougat over a water bath and fill the holes with it using either a piping bag or a spoon.
- And voilà – your angel eyes with chocolate are ready!
Vegan Hussar donuts
Luckily, like everything else, you can make angel eyes vegan too! The delicate cookies with their aromatic filling look wonderful on the Advent table and are perfect for a small Christmas present from the kitchen.
Ingredients for 40 pieces
- 200 grams of wheat flour
- 100 grams of ground hazelnuts
- 150 gram vegan margarine
- 80 grams of sugar
- 1 pack of vanilla sugar
- A pinch of salt
- 100 grams of jam or jelly of your choice
preparation
- Place all the ingredients for the dough except the jam in a large bowl and knead into a smooth dough using the dough hook of the hand mixer.
- Wrap the dough in cling film and place in the fridge for at least 1 hour.
- Preheat the oven to 170 degrees and line two baking trays with baking paper.
- Divide the dough into 4 parts and take it out of the fridge in portions so that it doesn't get too soft.
- Then form small balls and make a small depression in the middle.
- Stir the jam until smooth and pour it into the hollows with a spoon.
- Bake the vegan angel eyes cookies for 12-14 minutes and let them cool.
