Angel eyes (jam cookies)

Name: Angel eyes (jam cookies)
Cook time: 1 h
Total time: 1 h
Yield: 45
Ingredients: 200 g soft butter; 1 package Vanillin sugar; 200 g Sugar; 1 egg (size M); 7-10 Tbsp grated peel of 1/2 organic orange; 325 g Flour; 100 g Cornstarch; 75 g redcurrant jelly; 75 g yellow fruit spread; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 45

200 g soft butter
1 package Vanillin sugar
200 g Sugar
1 egg (size M)
7-10 Tbsp grated peel of 1/2 organic orange
325 g Flour
100 g Cornstarch
75 g redcurrant jelly
75 g yellow fruit spread
baking paper

Directions

1
Cream butter, vanilla sugar and sugar with the whisk of the hand mixer. Add egg and orange peel. Stir in flour and starch. Form the dough into walnut-sized, smooth balls. Line 2 baking trays (approx. 32 x 39 cm) with baking paper.
2
Put bullets on it.
3
Warm the jelly and fruit spread slightly and stir (do not allow to become liquid!). Press a hollow into the middle of each ball with a round stirring spoon handle and fill it almost to the brim with jelly.
4
Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes one after the other on the 2nd rack from below. Remove and let cool on a cake rack.
5
Fill up with the remaining warmed jelly.