Ingredients: |
Ingredients: 1 cup Pamela's Baking Mix (plus a few tbsp. if the dough is too wet)
¼ cup granulated sugar
Dash of salt
1 package of vanilla sugar (German ingredient available at int'l markets) OR 1-2 tsp. vanilla extract
½ cup hazelnuts, finely ground in a food processor
7 tbsp. Earth Balance Buttery Spread, chilled
1 egg yolk
Powdered sugar to sprinkle on top
Raspberry, Apricot, or another dark berry jam
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Directions: |
Directions:Combine the baking mix, sugar, salt, vanilla sugar and ground hazelnuts in a bowl. Cut the butter into pieces and add it and the egg yolk to the dry ingredients. Cut the butter and egg into the dry ingredients with a pastry cutter or knives, and then, when the butter is in smaller pieces, use your hands to knead it and form it into a ball of dough. Cool in the refrigerator for 60 minutes. Take out the dough and remove by tablespoons, using your hands to form into a small ball, and then use your thumb or the handle of a wooden spoon to create a dent in the top. Bake at 300 degrees for 12-18 minutes or until relatively firm, and remove carefully to a cooling rack. I found that after baking for 18 minutes, the cookies would cool into slightly crunchy cookies. If you prefer chewier ones, bake for less time (~15 min.) but let them sit on the cookie sheet for a minute or two after removing from the oven to let them firm a bit before removing to the cooling rack. When cooled, fill each cookie with jam and sprinkle with powdered sugar. Store in airtight containers, preferably refrigerated. If you are not going to serve these right away, either freeze part of the dough or freeze the cookies themselves to preserve the texture. |
This recipe for Hazelnut Jam "Angel Eye" Cookies (Engelsaugen) is from