Traditional German Thumbprint Cookies – Kulleraugen
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:
- 250 g (9 oz) of flour, all-purpose
- 100 g (3.5 oz) of sugar
- 3 egg yolks, XL
- 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 3 egg whites, XL
- 150 g (5.5 oz) of margarine OR butter, soft
- 50–80 g (2–3 oz) of almonds, blanched chopped
- 100 g (3.5 oz) of red jelly or jam (your choice of fruit)
- pinch of salt
Preparation of the cookies:
Mix the flour with the baking powder and sift it into a bowl. Add the sugar, vanilla sugar (or vanilla extract), salt and mix. Separate the egg yolks using an egg separator. Place the egg whites aside for later use. Make a hole into the flour mixture to place the egg yolks and cover them with the flour mixture. Spread the sliced margarine/butter on top and knead the dough with your hands until it is nice and smooth. If the dough is sticky, cover it with cellophane wrap and let it rest in the refrigerator for 30 minutes.
Use a melon-ball spoon to portion the dough in small pieces. Form the pieces between your hands to little balls about ¾ of an inch. Dip the top of each ball in the egg whites and then into the chopped almonds. Place the balls on a baking sheet covered with baking paper. The almonds topping is facing up.
Use the round end of a cooking spoon to make a hole in the dough. Be careful that you do not go all the way through. To make the jam softer and easier to use, pass the jam through a sieve. Use a decorating bag with a small hole to fill the cookies.
Preheat your oven 180°C-190°C (355°F-375°F). Place the Thumbprint Cookies on the middle rack and bake them for about 15 minutes. Leave the cookies on the baking sheet for a little while before placing them on a cooling rack. Store them in a tin box.