For the chocolate eyes, cream the margarine with the sifted powdered sugar, add the eggs gradually. Sift the flour with the cocoa powder and stir into the mixture.
Fill the dough into a pastry bag or a pastry press and pipe “eyes” onto a baking tray lined with baking paper. Bake these in the preheated oven at approx. 180 °C for approx. 10 minutes.
After cooling, spread with apricot jam, put 2 cookies together and dip them halfway in chocolate coating.
Preparation Tip:
You can also assemble the chocolate eyes with another jam.
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