Engelsaugen - German Angel Eye Cookies

For the ZWT6 Tour - German Region. Found on a German Recipe website. "These cookies not only taste good, they look really pretty too. Pack them in a colourful box or wrap in cellophane and give as gifts too." Preparation does NOT include the 1 hour of chill time needed.

• Ready In: 1 hr
• Serves: 15
• Yields: 30 cookies

Ingredients

• 1 1⁄4 cups flour (120 grams)
• 6  tablespoons butter (75 grams)
• 1  egg yolk
• 1⁄3 cup confectioners' sugar (35 grams)
• 1⁄2 teaspoon vanilla extract
• 1  pinch salt
• 1⁄2  of a lemon rind, grated
• 3⁄4 cup  raspberry jam

• CHOCOLATE COATING

• 2  blocks  dark chocolate squares, melted
• 2  teaspoons shortening

Directions

1. Mix together the flour, butter, egg yolk, confectioner's sugar, vanilla, pinch of salt and the grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
2. Out of the dough make small balls and place on a lightly sprayed prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
3. Bake your cookies at 375F (or 200 degrees C) for about 15 minutes.
4. Leave them to cool and remove to a wire rack.
5. Melt the chocolate and shortening together. Coat the bottom of each cookie with melted chocolate and leave until firm on waxed paper.