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Claudia’s German Christmas Cookies

Despite having lived in New Zealand for over 20 years now, one (German) Christmas tradition our Aesthetikonzept Founder & CEO, Claudia keeps up without fail, is baking an assortment of traditional, German Christmas cookies. Here she shares one of the classic, no fail recipes...

Claudia's Recipe For 'Engelsaugen' - "Angel Eyes"

Makes approx. 40-45 cookies
Aesthetikonzept - Director & Founder, Claudia Schenz


  • 240 g Flour (Claudia uses organic spelt)
  • 150 g Butter (or Nuttelex if dairy free)
  • 2 Egg yolks
  • 70 g Icing sugar
  • 2 tsp Vanilla sugar (or 1 tsp of essence)
  • Zest of 1 lemon (ideally organic/untreated)
  • 1 pinch of salt
  • 1 glass of raspberry or blackcurrant jam
  • More icing sugar to dust


Mix all ingredients apart from the jam and decorative icing sugar by hand, or with a mixer, until it forms a smooth dough.

Pop dough into the fridge and leave to cool for 1-2 hours. 

Line a baking tray with baking paper & preheat the often to 200 Degrees Celsius (180 if fan bake).

Form small balls from the dough (approx. 3-4cm diameter) and pop them onto the baking tray. Dunk the back of a wooden spoon first in flour and then indent each ball (careful not to pierce them completely!)

Mix the jam so that it becomes smooth and the same consistency throughout. Using a piping bag or a teaspoon, fill the jam into the indents of the dough balls.

Bake for 10-15 minutes until just cooked: they should not become too dark/golden.

Leave to cool and dust with the decorative icing sugar.

Enjoy with a cuppa & good friend!

While waiting for the dough to cool, you may like to chill out from some of the end of year madness too...

Perhaps with a skin-smoothing & -plumping bio cellulose sheet mask...

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