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.
Read also: Recipe for Coconut Kisses – baking Christmas cookies
Photo by Sabine, meinhaushalt.at
Preheat the oven to 175 °C (347 °F) top and bottom heat.
Mix the butter, the sugar and vanilla sugar, the 2 egg yolks and the flour into a dough, wrap in plastic wrap and let rest in the refrigerator for half an hour.
Then form small balls from the dough (Attention: the cookies spread a little!) and place them on a baking tray lined with parchment paper with some space between them.
Make small indentations for the jam, either with a spoon, a skewer or simply with your finger.
Whisk the milk well with 1 egg yolk and brush the Liebesgrübchen with it using a brush.
Bake the Engelsaugen in the oven for about 40 minutes.
After cooling, heat the jam in a water bath and spread small portions onto the Engelsaugen.
Let dry and the Christmas cookies are ready.
The dough is quite sticky, though.
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