Vegan Angel Eye Cookies
by Tavolino
Classic, crumbly Christmas cookies with a fruity jam filling that are completely egg-free and melt wonderfully on the tongue.
Ingredients
- Flour 180 g
- Powdered sugar 60 g
- Salt 1 pinch
- Vanilla (ground or extract) 1 pinch
- Vegan butter 120 g
- Jam 4 tbsp
Preparation
- 1
Mix 180 g flour, 60 g powdered sugar, 1 pinch of salt, and 1 pinch of vanilla in a bowl.
- 2
Add 120 g vegan butter in pieces and knead everything into a smooth dough.
- 3
Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
- 4
Preheat the oven to 180 °C (top/bottom heat) and line a baking sheet with parchment paper.
- 5
Shape the dough into a log and divide it into 24 equal pieces (approx. 15 g each).
- 6
Roll the dough pieces into balls and place them on the baking sheet with enough space between them.
- 7
Use a finger or the handle of a spoon to press a small indentation into the center of each ball.
- 8
Bake the cookies for 15 minutes until golden yellow and then let them cool completely.
- 9
Briefly warm 4 tbsp of jam in a small saucepan until it is liquid.
- 10
Carefully fill the indentations of the cooled cookies with the liquid jam.
- 11
Let the jam set and dust the cookies with powdered sugar if desired.