Liebesgrübchen, also known as Angel Eyes, are a must-have masterpiece in Christmas baking. Here is my recipe, which is a staple (almost) every year.
Recipe for love dimples – angel eyes
Dough ingredients:
- 150 g butter, soft
- 65 g sugar
- 1 packet vanilla sugar
- 2 egg yolks
- 160 g flour
Decoration ingredients:
- 1 egg yolk
- 1 tbsp milk
- 75 g raspberry jam, strained
- 75 g apricot jam, strained
Instructions:
Preheat the oven to 175 °C (347 °F) top and bottom heat. Mix the butter, sugar, vanilla sugar, 2 egg yolks, and flour into a dough, wrap in plastic wrap, and let it rest in the refrigerator for half an hour. The dough is quite sticky.
Afterwards, form small balls from the dough (be careful, the cookies will spread a little!) and place them on a baking sheet lined with parchment paper, leaving some space between them. Make small indentations for the jam, either with a spoon, a small stick, or simply with your finger.
Whisk the milk well with 1 egg yolk and brush the Liebesgrübchen with it using a brush.
Bake the Angel Eyes in the oven for about 40 minutes. After cooling, heat the jam in a water bath and distribute small portions onto the Angel Eyes. Let them dry, and the Christmas cookies are ready.
Read also: Recipe for Coconut Kisses – baking Christmas cookies
Photo by Sabine, meinhaushalt.at
