Engelsaugen (Kulleraugen)
User Reviews
5
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Prep Time
10 mins
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Cook Time
11 mins
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Additional Time
30 mins
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Total Time
51 mins
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Servings
30
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Calories
65 kcal
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Cuisine
German, International
Engelsaugen (Kulleraugen)
Description
The recipe begins by creaming butter and sugar, then mixing in egg yolks, vanilla sugar, and grated lemon rind for flavor and aroma. Flour and a pinch of salt are gradually added to form a smooth dough, which is chilled to firm up and prevent spreading during baking. The dough is rolled into small balls about the size of a tablespoon and placed on parchment-lined trays. Each ball is pressed in the center with a thumb or spoon to create a depression for the jam.
The cookies bake at 375°F for about 11 to 12 minutes until the edges lightly brown. After cooling completely, a mixture of jam (or marmalade) and lemon juice is spooned into the indentations, and the tops can be dusted with powdered sugar. The result is a soft buttery cookie with a bright, tart jam center and a delicate texture.
This treat pairs well with tea or coffee and can be made ahead, allowing the dough to chill in the fridge to improve shape and texture. Using high-quality jam and avoiding overheating the dough during handling are important to maintain the intended crumb and prevent spreading.
Chilling the dough between batches or before baking assures maintaining cookie form and consistent texture. Let the baking tray cool before reusing it for subsequent batches. The final cookies have a lightly crisp edge and a tender, buttery base that complements the sweet, tangy jam.
Ingredients
- 100 g butter (about ½ a cup)
- 50 g sugar (approx. ¼ cup)
- 2 egg use one yolk if using a medium to large egg, yolk, small
- 1 teaspoon vanilla sugar
- salt pinch
- lemon peel grated rind of one lemon
- 180 g all-purpose flour
- 3-5 tablespoon jam or marmalade
- 1 tablespoon lemon juice
- 3 tablespoon powdered sugar for topping
Instructions
- In a medium-sized bowl, whisk the butter and sugar until creamy. Add the egg yolks, vanilla sugar, and grated rind (peel) of lemon and combine.
- Gradually add and mix in the all-purpose flour, scraping the bowl accordingly, if necessary. Add a pinch of salt and combine until you obtain a smooth and homogenous dough. Allow the dough to chill in the fridge for at least 30 minutes.
- Scoop the dough into small balls (about the size of a tablespoon) and roll them into smooth balls between the palms of your hands.
- Line two baking trays with parchment paper and preheat the oven to 375°F. Place the rolled dough balls on the trays then press your thumb or the back of a spoon on the center of each cookie, to create a hole.
- Bake the cookies, one sheet at a time, for 11-12 minutes or until the edges start to turn brown. Once done, remove the tray from the oven, and allow the cookies to cool completely before filling them.
- In a small bowl, prepare the filling by combining jam and the lemon juice.
- Using a teaspoon, fill the cookies with the jam filling (see notes). Dust the Engelsaugen with powdered sugar, then serve or store them in airtight cookie jars.
Notes
- Do not overmix the butter when creaming to prevent spreading of cookies during baking.
- Chill dough in the refrigerator for at least 30 minutes before shaping to help keep form.
- If dough becomes too warm while rolling, chill again for about 10 minutes to firm up.
- You may fill the cookies before or after baking; filling after baking prevents spreading.
- If baking in batches on one tray, allow the tray to cool completely before reusing to maintain cookie shape.
- Let cookies cool completely on the tray before transferring to avoid breakage.
- Use good quality jam or marmalade for best flavor in the filled cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 23mg | 1% |
| Potassium | 11mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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