Engelsaugen - German Angel Eye Cookies

• 1 1/4 cups flour (120 grams)
• 6 tablespoons butter (75 grams)
• 1 egg yolk
• 1/3 cup confectioners' sugar (35 grams)
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 1/2 of a lemon rind, grated
• 3/4 cup raspberry jam
• CHOCOLATE COATING
• 2 blocks dark chocolate squares, melted
• 2 teaspoons shortening

1. Mix together the flour, butter, egg yolk, confectioner's sugar, vanilla, pinch of salt and the grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
2. Out of the dough make small balls and place on a lightly sprayed prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
3. Bake your cookies at 375F (or 200 degrees C) for about 15 minutes.
4. Leave them to cool and remove to a wire rack.
5. Melt the chocolate and shortening together. Coat the bottom of each cookie with melted chocolate and leave until firm on waxed paper.

flour, butter, egg yolk, sugar, vanilla extract, salt, lemon rind, raspberry jam, chocolate coating, chocolate squares, shortening

Taken from www.food.com/recipe/engelsaugen-german-angel-eye-cookies-423470 (may not work)