Angel Eye Thumbprint Cookies
Angel Eye thumbprint cookies are super easy to make and totally foolproof for beginner bakers!
Servings: 67
Calories: 67kcal
Equipment
- Thermomix
- Holzlöffel
- Backblech inkl. Backpapier
Zutaten
- 250 g Cold butter cubed
- 4 Egg yolk
- 100 g Granulated sugar
- 1 tsp Vanilla extract or 1 packet vanilla sugar
- 350 g All-purpose flour
To finish:
- 60 g Red currant jelly (approx.)
- Powdered sugar For dusting
Zubereitung
- Add all the dough ingredients to the mixing bowl. Place the lid on the mixing bowl and insert the spatula into the lid opening.
- Set the dial to 1 min / Speed 4 and move the spatula back and forth while kneading. This makes sure all the ingredients get perfectly combined and don't stick to the sides of the bowl.
- Be sure to use the official Thermomix® spatula so it doesn't touch the rotating blade.
- Once the kneading time is up, remove the spatula, open the lid, and take your beautiful dough out of the mixing bowl.
- Next, preheat your oven to 175 °C convection and roll the dough into small balls. Depending on how big you make them, one batch yields about 2–3 baking sheets.
- Place the dough balls slightly apart on a baking sheet lined with parchment paper, and use the handle of a wooden spoon to gently press a small indentation into the center of each ball.
- Bake the cookies in the preheated oven for 10–12 minutes.
- Dust the freshly baked cookies with powdered sugar.
- Warm the red currant jelly in the microwave until it's nice and liquid, then spoon or pipe it into the centers of the cookies using a teaspoon or a piping bag.
- Enjoy!
Pro Tip: Dip the end of the spoon handle in flour every so often so it doesn't stick to the dough!
Pro Tip: You want the cookies to stay nice and pale. If you're baking two sheets at the same time, just add about 3 minutes to the total bake time.
