Angel Eyes with Pecan Nuts
Pane-bistecca
I made Angel Eyes with Pecan Nuts. Of course, now I bring you another recipe for your Christmas bakery.
This is again a very easy and quick recipe for cookies. I think, if you bake so many cookies, you don’t want to be spending too much time with each one. Quick and easy, that’s best!
These cookies are called Angels Eyes, but I think the name is wrong. No angel has eyes like this! Or have you ever seen an angel with big bulging eyes? No? Exactly! But still they call them Angels eyes and mine are made with pecan nuts.
This is again a very easy and quick recipe for cookies. I think, if you bake so many cookies, you don’t want to be spending too much time with each one. Quick and easy, that’s best!
These cookies are called Angels Eyes, but I think the name is wrong. No angel has eyes like this! Or have you ever seen an angel with big bulging eyes? No? Exactly! But still they call them Angels eyes and mine are made with pecan nuts.
Ingredients
220 g soft Butter
180 g brown Sugar
1/2 tsp Vanilla Extract
2 Egg yolks
1 Pinch Salt
150 g Pecan Nuts, chopped
320 g Flour
5-6 tbsp Apricot Jam
Instructions
1
Step 1
Cream the butter and sugar, then knead in the egg yolks, vanilla extract, salt, flour, and chopped nuts.
2
Step 2
Form small balls from the dough and place them on a baking sheet. Use the end of a wooden spoon to make an indentation in each ball.
3
Step 3
Pour the jam into a freezer bag, cut off one corner, and use this piping bag to fill the indentations with the jam.
4
Step 4
Bake in a preheated oven at 180°C for about 15 minutes.
Notes
Enjoy!
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