The bull’s eye are shortcrust pastry cookies filled with cherry or apricot jam. Crumbly and delicious, bull’s eye cookies are perfect for breakfast or snack and pair well with tea or coffee.
Making these cookies is very simple, and you can give them any shape you like: flower, heart, or round. For the filling, I prefer apricot or cherry jam, but you can fill them with any jam you like.
If you have guests at home, or if you want to give cookies as a gift, you will definitely impress by giving these treats.
You can gift these cookies inside a Christmas Cookie Box
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
Ingredients
- 1 egg yolk
- 2 cups all-purpose flour
- 2/3 cups butter
- 1/2 cup sugar
- 1 teaspoon vanilla extract (or grated zest of one lemon)
- to taste apricot jam
- to taste cherry jam
- to taste powdered sugar
Tools
- Cutter
- Rolling Pin
Preparation
To make the Bull’s Eye cookies, pour the flour onto the work surface and create a well. Add the cold butter cut into pieces in the center and knead until you get a sandy mixture.
Add the egg yolk, sugar, vanilla extract (or grated zest), and continue to knead.
It should become a homogeneous mixture; if at first, it doesn’t come together quickly, don’t be discouraged and keep mixing the ingredients. It will result in a very smooth and compact dough. Form a ball, cover it with plastic wrap, and let it rest in the refrigerator for an hour.
After the resting time, soften the shortcrust pastry with the help of a rolling pin, flour the work surface, and roll it out to a thickness of about a quarter inch.
With a flower-shaped cutter (or any shape you prefer), cut out many cookies and place them on a baking sheet lined with parchment paper.
With the leftover dough, roll out another sheet and cut the same number of cookies as before, but this time make a hole in the center with a smaller round cutter.
Place these cookies also on a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F for 15 minutes, or until golden brown. Remove from oven and let cool.
Take the whole cookies and spread apricot or cherry jam on them, then cover with the holed cookie.
Serve dusted with powdered sugar. Store them in a box or cookie jar, they will be good for a week. Enjoy!
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