Bull’s-eye cookies are very crumbly and delicious cookies, filled with plum, cherry, apricot jam or hazelnut cream or Nutella® . The latter ones are the most requested… I wonder why!
Bull’s-eye cookies are ideal for a snack, breakfast, or with a good hot tea. The only warning is to enjoy them in moderation because they are so good they are addictive.
This is the recipe and I’ll see you on my Facebook page, on my Instagram profile, TikTok on Pinterest, and in my YouTube channel with my videos for greetings and comments.
See you soon, Susy
Also try:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Energy 172.48 (Kcal)
- Carbohydrates 21.94 (g) of which sugars 12.62 (g)
- Proteins 2.37 (g)
- Fat 8.69 (g) of which saturated 6.53 (g)of which unsaturated 2.03 (g)
- Fibers 1.05 (g)
- Sodium 27.69 (mg)
Indicative values for a portion of 32 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Bull’s-eye cookies ingredients
- 2 cups all-purpose flour
- 5/8 cup sugar
- 1/2 cup butter
- 1 egg
- 1 pinch salt
- 1 lemon zest (grated)
- 1 cup Nutella®
Tools
- Round cookie cutters
- Stand mixer with K beater
I bought the cookie cutters on Amazon, if you’re interested, you can find them HERE!
Preparing the bull’s-eye cookies
In the stand mixer with the K beater or in a bowl, add the butter and sugar and mix at low speed or by hand.
Next, add the eggs, salt, and grated lemon zest and continue mixing. Finally, add the flour all at once and knead quickly. Take the obtained shortcrust pastry, compact it, wrap it in parchment paper, and let it rest in the fridge for at least two hours.
After the resting time, roll out the shortcrust pastry and, with the help of a cookie cutter (or a cup), cut out discs.
The classic size of bull’s-eye cookies is about 4 inches in diameter.
Then arrange them on a baking sheet lined with parchment paper and cut out the central part with the help of a smaller-sized cookie cutter.
If you make 10 discs, 5 should have the hole in the center.
Now you can bake at 350°F for 10 minutes; the baking is perfect when they are slightly golden.
Once baking is done, remove from the oven and let them cool to fill.
Then, using a spoon or a piping bag, spread jam or Nutella® on the whole cookie discs.
After that, stack the one with the hole in the center on top and lightly sprinkle with powdered sugar.
Our bull’s-eye cookies are ready.
Storage
Bull’s-eye cookies can be stored for 4/5 days covered in a cake container or closed in a tin box for cookies.
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