Summary

Ingredients

• 60 g powdered suar
• 250 g flour
• 2 packs vanilla sugar
• 1 pinch (s) salt
• 150 g butter
• 1 egg (s)
• 150 g raspberry jam
• Icing sugar for dusting

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Instructions

1. Preheat the oven to 180 degrees circulating air.
2. Put icing sugar, flour, vanilla sugar and salt in a large bowl and mix with a whisk. Add the butter and egg and quickly knead everything into a smooth dough.
3. Prepare two baking sheets with parchment paper. Now remove 16 g portions from the dough, shape into balls with your hands and place on the baking sheet. Press as large a hollow as possible into each of the balls with one finger. Use a teaspoon to pour some raspberry jam into each well, being careful not to fill in too much, as the jam runs over the edge when baking.
4. Bake the angel eyes in the preheated oven for about 12-15 minutes until golden.
5. Let cool and dust with powdered sugar.
6. Makes about 50 angel eyes.