Engelsaugen, akin to thumbprint cookies, bring a delightful twist to the classic cookie scene. These gems invite creativity by offering options for filling - opt for a luxurious chocolate hazelnut creme or explore a range of fruity delights like raspberry, cherry, or apricot jelly. Let your imagination run wild with these thumbprint-like treats.
Personally, I find these cookies to be perfect as is, and some aficionados even dust them with powdered sugar for an added touch of sweetness. However, I prefer to let the flavors of the fillings speak for themselves without any extra sweetness.
One of the perks of these cookies is their versatility in baking. While I often choose to bake cookies with jellies later in the month, these are an exception as the jelly filling bakes perfectly within the cookie, making them a delightful addition to any baking session.
Makes 32 cookies
- 2 cups (250g) All-Purpose Flour
- 1 tsp baking powder
- 1/2 cup (100g) sugar
- 1 pinch salt
- 1 tsp vanilla Extract
- 3 egg yolks
- 1 1/4 stick (150g) unsalted soft butter
- approx. 1 1/2 cups (175g) raspberry jelly
- In a large mixing bowl mix flour, baking powder, sugar, salt, Vanilla, egg yolks, and butter and mix until a uniform dough forms.
- If you chill the dough ahead of time the cookies will spread less during the baking process.
- Use a Tablespoon measure to break off pieces. Shape the cookie into 32 balls. Then press a hole with either your thumb or the back of a wooden spoon.
- Use a piping bag and fill the raspberry jelly into the holes.
- Preheat your oven to 395°F (200°C).
- Place on a parchment-covered cookie sheet.
- Bake for 10-12 minutes until the edges are lightly browned
- Let the cookies cool completely before storing them in an airtight container for up to 2 months.