Angel Eyes Cookies: Nutty Thumbprints Rolled in Egg White and Filled With Creamy Hazelnut Nougat

These nougat angel eyes (the German Engelsaugen) are a classic holiday cookie. A tender butter dough meets a crunchy nut coating and a creamy nougat center. It is a nougat version of the classic jam-filled cookie.

The dough comes together in just 15 minutes. These are the Christmas cookies that make the whole house smell wonderful.

How do you make nougat angel eyes the right way?

Make a dough from butter, sugar, flour and an egg and chill it for an hour. Shape balls, roll them in egg white and chopped nuts. Press a well into each one, bake until golden and fill with melted nougat.

At a Glance

• Prep time: 15 min
• Chilling time: 1 hour
• Baking time: 10–13 min
• Servings: about 25 cookies
• Difficulty: Easy
• Calories: about 90 kcal per cookie
• Trend: Quick prep

Ingredients

Instructions

1. In a large bowl, combine the softened butter, brown sugar, vanilla, sifted flour, salt and the whole egg.
2. Work quickly by hand or with a mixer into a smooth, compact dough.
3. Shape the dough into a ball, wrap it in plastic wrap and refrigerate for 1 hour until firm.
4. Heat the oven to 350°F (180°C) (conventional, top and bottom heat). Line a baking sheet with parchment paper.
5. Put the chopped nuts in one bowl. In a second bowl, lightly beat the egg white with a fork.
6. Take the chilled dough out of the refrigerator and shape it into a log. Cut it into small pieces, about 3/4 inch (2 cm).
7. Roll each piece into a ball between your palms.
8. Dip each ball into the beaten egg white first, then immediately roll it in the chopped nuts.
9. Place the coated balls on the baking sheet with enough space between them.
10. With the handle end of a wooden spoon or your finger, press a deep well into the center of each ball (but not all the way through to the bottom).
11. Bake in the heated oven for 10–13 minutes. They should be only lightly golden brown.
12. While the cookies bake, cut the nougat into small pieces and melt it in a double boiler (a heatproof bowl over simmering water).
13. Let the baked cookies cool on the baking sheet for a few minutes.
14. While they are still warm, fill the wells with the melted nougat (with a teaspoon or a piping bag).
15. Let the nougat set completely.

Video Recipe

Tips for Perfect Angel Eyes Cookies

1. Chill the dough: Do not skip the chilling. It is essential so the dough is easy to handle, does not spread, and the cookies stay beautifully tender.
2. Do not overbake them! The cookies should stay pale and bake for a very short time. If they brown too much, they will be hard.

Easy Variations

• Other nuts: Use any nuts you like. Hazelnuts are the classic, but walnuts and almonds are great too.
• Chocolate filling: If you do not have nougat, melt good-quality milk or dark chocolate with a small piece of butter.

Frequently Asked Questions (FAQ)

The cookies taste best after 1–2 days of resting, when the dough softens pleasantly. Store them in a tin in a cool place.

The recipe is based on a version by Sandra’s Baking Ideas, adapted by the We Cook With Love team.

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