Our favorite cookies, a must-have at every Christmas celebration. These angel eyes are delicate, crumbly, and melt in your mouth with every bite, featuring a sweet dollop of jam in the center that peeks out like a little eye. Sweet, buttery, fruity, and simply irresistible in every bite. Just shape, fill, and the oven does all the work. One bite and the cookie tin will be empty faster than you think.

ball using the floured handle of a wooden spoon.

Stir the raspberry jam until smooth and fill the indentations. Bake in a preheated oven at 180 °C (350 °F) for about 12–15 minutes, or until light golden brown. Then let cool completely.

Melt the chocolate coating and dip the bottoms of the cookies into it. Let them dry on baking paper and dust the tops with powdered sugar. Store in a cool, dry place in a tightly sealed container. Enjoy!