Zutaten für Angel Eyes Engelsaugen
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Zubereitung von Angel Eyes Engelsaugen
- Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ½ cup icing sugar until light and fluffy.
- Beat in 1 large egg yolk and 1 teaspoon vanilla sugar.
- Gradually add 2 ½ cups all-purpose flour, a pinch of salt, and 1 tablespoon grated lemon zest. Mix until a soft dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- On a lightly floured surface, roll the dough into 1-inch balls.
- Place the balls onto the prepared baking tray, leaving some space between each.
- Using your finger, gently make a small indentation in the center of each ball.
- Fill each indentation with about ½ teaspoon raspberry jam.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack.
- Melt 4 ounces of semi-sweet chocolate. Dip the bottom of each cooled cookie into the melted chocolate and let it set on a parchment-lined baking sheet.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
6g
Carbs
1g
