Angel eyes cookies / jam thumbprint cookies / hussar doughnuts
The angel eyes cookies, also known as jam thumbprint cookies or hussar doughnuts, taste incredibly crumbly, nutty and fruity at the same time. In Germany, they are among the classics of Christmas baking. The cookies are easy and quick to make with this vegan recipe.
Servings 35 cookies
Equipment
- wooden cooking spoon
Ingredients
- 150 g vegan margarine cold
- 80 g hazelnuts ground
- 80 g sugar**
- 20 g cornstarch**
- 200 g flour**
- 8 g vanilla sugar
- 1 pinch of salt
for the filling
- approx. 70 g jam (passed through a sieve)
Instructions
- Mix flour, hazelnuts, sugar, cornstarch, vanilla sugar and salt.
- Add cold margarine cut into pieces and quickly knead into a soft dough. Cover the dough and chill for 1 hour.
- Form small balls (about 15 g each in my case) from the dough and place them on a baking tray lined with baking paper.
- With the help of a wooden spoon handle, press hollows into the dough balls.
- Using a teaspoon or piping bag, fill the hollows with jam.
- Bake the cookies in a preheated oven at 180 °C top and bottom heat for approx. 13 minutes.
- If necessary, fill the cookie hollows with the remaining jam while they are still warm.
Notes
- The amount of sugar for the dough can be adjusted to taste.
- Hazelnuts can be replaced with the same amount of flour if you want to make the cookies without nuts.
- Cornstarch can be replaced with the same amount of flour.
- Do not knead the dough too long, so that the cookies later taste tender and not chewy. Once all the ingredients have combined into a homogeneous mass, stop kneading.
- If the jam is too solid, you can warm it very briefly to make it more liquid.
- Note the detailed tips and tricks for making the vegan angel eyes cookies at the top of the post.