Traditional German Thumbprint Cookies
Traditional German Thumbprint Cookies are called Kulleraugen (wide eyes or bulging eyes). A traditional Christmas cookie quick and easy to prepare. So much fun to make the cookies with children.
Ingredients for Traditional German Thumbprint Cookies – Kulleraugen:
- 250 g (9 oz) of flour
- 100 g (3.5 ounces) of sugar
- 3 egg yolks
- 1 package of Dr. Oetker Vanilla Sugar Or 1/4 teaspoon of Vanilla Extract
- 1 teaspoon of baking powder
- 3 egg whites
- 150 g (5.5 oz) of soft margarine
- 50–80 g (2–3 oz) of blanched chopped almonds
- 200 g (7 oz) of red jelly or jam (your choice of fruit)
- pinch of salt
Preparation of Traditional German Thumbprint Cookies – Kulleraugen:
Sift the flour in a big bowl and mix it with the sugar, vanilla sugar (or vanilla extract), salt, and baking powder. Make a crevice in the mixture to place the egg yolks. Start mixing in some of the flour mixture with the eggs and spread the margarine on top. Knead the dough with your hands until it is nice and smooth.
Use a melon-ball spoon to portion the dough in small pieces and form them between your hands to little balls—about ¾ of an inch. Dip the top of each ball in the egg whites and than in the ground almonds. Place paper on the baking sheet and set the dough on it the almonds topping facing up.
Use the round end of a cooking spoon to make a hole in the dough. Be careful that you don’t go all the whole way through. Fill a wide-tipped decoration bag with the jam or jelly and start filling in the holes.
Preheat your oven 190°C (375°F). Place the German cookies bulging eyes on the middle rack and bake them for about 15 minutes. Leave them on the baking sheet for a little while before placing the cookies on a cooling rack. Store them in a tin box.
Hope you enjoy these! _Oma