Bull’s Eye Cookies for Halloween, easy to make and delicious to eat! For the spookiest holiday of the year, let’s prepare these treats that are not only easy to make but also very tasty and perfect for setting up a kids’ table. What sets them apart from the usual bull’s eye cookies is just the hole, which in this case I made with a bat-shaped cutter, but a small pumpkin-shaped one works too. You can also use Nutty Shortcrust Pastry, which is very good and pairs well with hazelnut cream, or Whole Grain Shortcrust Pastry with 5 Grains.
Other Halloween Recipes
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn
- Energy 606.92 (Kcal)
- Carbohydrates 64.92 (g) of which sugars 28.01 (g)
- Proteins 11.57 (g)
- Fat 34.90 (g) of which saturated 12.09 (g)of which unsaturated 7.01 (g)
- Fibers 3.79 (g)
- Sodium 26.45 (mg)
Indicative values for a portion of 123 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
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- 5/8 cup sugar
- 2 eggs (medium)
- 1 pinch fine salt
- 1 tsp lemon zest (grated)
- Half vanilla bean
- 5/8 cup hazelnut spread
- 2 tbsp powdered sugar
- 1 tbsp unsweetened cocoa powder
Tools
The recipe contains IconA affiliate links
- Kitchen Scale
- Bowl
- Rolling Pin
- Cookie Cutter
- Parchment Paper
Steps
In a bowl or on the rolling board, quickly knead the sugar with the butter, grated lemon zest, and the pulp of half a vanilla bean. Add the eggs and a pinch of salt. Add the sifted flour, knead and form a dough ball to be kept in the fridge for 30 minutes wrapped in plastic wrap.
Preheat the static oven to 350°F.
After resting, roll out the dough with the rolling pin to a thickness of 1/8 inch and use a 3.5-inch round cutter to cut 12 discs. Place the discs on the baking sheet with parchment paper and cut a hole in the center of 6 with the bat shape. Also place bat-shaped cutouts on the tray. Bake at mid-height and cook the discs and bats for 12 minutes, remove and let cool.
Sprinkle the discs with the hole with powdered sugar, turn those without a hole upside down, and cover them with hazelnut spread. Join them together and let them cool to harden the spread. Sprinkle a little unsweetened cocoa over the bat cutouts.
