Ox-eye cookies are small pastry preparations available in many variations throughout Italy, although the original ones are filled with apricot jam.
The origins take us back to Trentino Alto Adige and the cookies have main ingredients like egg yolk, sugar, butter, vanilla, and flour.
These cookies are an excellent solution to accompany tea and breakfast in general, or during the festive days.
We often find them on our tables during the Christmas period.
On any occasion we decide to use them, they will be excellent and appreciated.
I fill them with apricot jam or Nutella, but in this recipe, the calories refer to a filling with jam.
So try this super tasty recipe and let me know if you liked them.
If you make this recipe, or others on my blog, feel free to send me a photo of your recipe, if you’d like I’ll put it on my Facebook page under your name.
Approximately 180 Kcal for each cookie (filled with jam)
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 18 paired cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients for making Ox-eye Cookies
- 2 eggs (medium)
- 125 g sugar (or powdered sugar)
- 125 g butter
- 1 lemon peel (grated)
- 1 packet vanillin (or 1/2 teaspoon of liquid vanilla)
- 5 g baking powder
- 350 g all-purpose flour
- 200 g apricot jam
Tools
- 1 Pastry cutter pastry cutter
Preparation of Ox-eye Cookies
Combine all the ingredients and form the dough, you will get a soft and still a little sticky dough, but that’s okay.
Put in the fridge to rest for 1 hour.
Prepare the baking sheets for the cookies by lining them with baking paper.
After the time has passed, dust the work surface with flour, place the pastry dough on it….
….roll it out with a rolling pin to a not too thin thickness.
Cut out circles with a glass or a pastry cutter, half of which will be whole and the other half with a hole in the center.
You can make the central hole with a bottle cap, perhaps from a liquor bottle.
Bake in a preheated oven at 356°F (180°C) for about 12 minutes, checking the baking.
Once baked and cooled, fill them by joining a whole circle and one with the hole.
You can store them in a plastic or tin box.
