Engelsaugen aka Husarenkrapfen - German Thumb Print Cookies
German thumbprint cookies are buttery, tender, and incredibly tasty. The cookies are simple to make and ready in no time.
Ingredients
- 2 cups all-purpose flour
- 11 tbsp. soft butter
- 2 egg yolks large
- ½ cup powdered sugar
- 2 tbsp. vanilla sugar or 2 tbsp. sugar plus 1 tsp. vanilla bean paste
- 1 tsp. lemon zest or ¼ tsp. lemon extract
- 1 pinch of salt
- 7 oz. smooth apricot jam or seedless raspberry jelly
- to taste powdered sugar for dusting the cookies optional
Instructions
- Add flour, soft butter, egg yolks, powdered sugar, vanilla sugar (or sugar plus vanilla bean paste), lemon zest, and a pinch of salt to large stand mixer bowl with paddle attachment. Knead until just combined to a smooth dough.
- Shape the dough into a square. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F and line two baking sheets with parchment paper or a silicone mat.
- Shape small balls out of the dough, and place them on the prepared baking sheets.
- Use the end of a large wooden spoon to form a deep dent in the middle of each cookie. Make sure don´t stick the spoon all through the end of the dough.Dip the end of the spoon into flour to avoid sticking to the dough.
- Place for 30 minutes into the fridge in case your dough got to warm during the shaping process. If in doubt, just chill the dough.
- Bake for about 10 - 12 min. or until lightly golden.
- Allow the cookies to cool completely on the baking sheets.
- Optional: Sprinkle with powdered sugar.
- Fill every cookie with jelly. This works best if you warm the jelly slightly and place it into a piping bag or use a small teaspoon to add the jelly into the cookie.
Notes
- Making these cookies is a perfect way to empty some of your open jam jars and make more room in the fridge.
Nutrition
Yield: 1CookieCalories: 61kcalCarbohydrates: 7gProtein: 1gFat: 3gFiber: 0.2gSugar: 3gNet Carbohydrates: 7g