Drei Augen (German Shortbread Sandwich Cookies)

Name: Drei Augen (German Shortbread Sandwich Cookies)
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 36
Cuisine: German, European
Ingredients: 118 milliliters counces unblanched almonds, finely ground; 591 milliliters unsifted all-purpose flour; 158 milliliters granulated sugar; 1 teaspoon ground cinnamon; 237 milliliters unsifted powdered sugar; 237 milliliters red currant jelly; 283 grams (2 1/2 sticks) unsalted butter, room temperature

The recipe Drei Augen (German Shortbread Sandwich Cookies) could satisfy your European craving in around 18 minutes. This recipe makes 36 servings with 153 calories, 1g of protein, and 7g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up currant jelly, ground cinnamon, butter, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Dough: In a medium bowl, blend the flour, ground nuts, and cinnamon briefly with a wire whisk; set aside. In the large bowl of an electric mixer, cream the butter at medium-low speed until smooth, about 1 minute. Beat in the sugar at medium speed until well combined and slightly fluffy, scraping down the sides of the bowl. Lower mixer sped, gradually add the dry ingredients, and mix just until the mixture is thoroughly combined.

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Cinnamon

Butter

Cream

Dough

All Purpose Flour

Sugar

Nuts

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Hand Mixer

Blender

Whisk

Bowl

Divide the dough in thirds.

Ingredients you will need

Dough

Roll out each portion of dough between 2 sheets of waxed paper to form a circle 11 inches in diameter and 1/8 inch thick. Leaving the dough circles between the sheets of waxed paper, stack them on a baking sheet and refrigerate until firm, for at least 2 hours or up to 3 days; or freeze, well wrapped, up to 1 month.

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Dough

Roll

Equipment you will use

Baking Sheet

Adjust rack to lower third of oven and preheat oven to 325 degrees F. Line two large cool baking sheets with parchment paper.

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Baking Paper

Baking Sheet

Oven

Remove one dough package at a time from refrigerator. Peel off top sheet of waxed paper, replace it loosely on top, and flip the entire package over. Peel off and discard the second sheet of waxed paper. Using a 1 1/2-inch round cutter, cut out circles in the dough. Using the narrow end of a 3/8-inch plain pastry tip (such as Ateco #

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Dough

as a cutter, cut out three small holes in each circle. Space the cookies 1/2 inch apart on a baking sheet.

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Baking Sheet

Bake for 13 to 15 minutes, or until the cookies are pale golden, no longer appear raw or shiny, and feel slightly firm (lightly touch a few).

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Oven

Place baking sheet on wire rack to cool 5 minutes. Lift the cookies from the parchment with a metal spatula to a rack to cool.

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Equipment you will use

Baking Sheet

Wire Rack

Spatula

Repeat with the other two portions of dough, cutting out holes in only one-quarter of these circle in order to sandwich the cookies later. Keep in mind that when there is a mixture of cookies with and without holes, the cookies with holes bake faster.

Ingredients you will need

Dough

Equipment you will use

Oven

Remove them from the oven with a metal spatula to a wire rack. Return the baking sheet to the oven until the remaining cookies are done.

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Equipment you will use

Baking Sheet

Wire Rack

Spatula

Oven

Decoration: Using a sieve, dust the powdered sugar just over the tops of the cookies with holes.

Ingredients you will need

Powdered Sugar

Equipment you will use

Sieve

In a small saucepan, boil the currant jelly for 2 minutes to evaporate some of its liquid. Cool just until warm. Spoon about 1/4 teaspoon jelly on each plain circle, baked-bottom side up. Center a sugared circle on top of a jellied bottom, and gently press so the jelly fills in the three holes. Repeat with the remaining cookies.

Ingredients you will need

Currants

Jelly

Equipment you will use

Sauce Pan

Stack undecorated cookies in an airtight metal contained and store at room temperature up to 10 days. Store decorated cookies in a single layer in a covered foil-lined cardboard container, such as a cake box, at room temperature up to 3 days.

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Equipment you will use

Aluminum Foil