For the angel eyes, mix flour with baking powder, add sugar, then salt, lemon zest, the egg and finally add the butter in flakes. Knead everything into a smooth shortcrust pastry.
Divide the dough into 4 parts and form a long roll from each part. Cut these into small pieces and twist a slightly oval ball from each part.
Place the oval on a prepared baking sheet and press a depression into each oval with your finger. Now put a blob of apricot jam in each of these depressions with the help of 2 teaspoons.
Bake the cookies in a preheated oven at 180 °C for about 12 minutes until golden brown. Place the finished angel eyes on a cake rack and allow to cool.
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