Ox-eye cookies are treats to enjoy at any time of the day 😉

As I mentioned earlier, today I made some cookies using the blood orange cream made yesterday.

These cookies are called ox-eye cookies and the original recipe calls for butter and eggs which I, as usual, did not use.

They are made from a light shortcrust pastry that is equally crumbly and I enjoyed them this afternoon with a nice cup of hot tea.

They are also suitable for breakfast 😉

I’m sure you’ll like them a lot and they’ll be gone soon, but you won’t feel guilty because they’re light.

P.S.: Also try:

Ingredients for Ox-eye Cookies

Difficulty: Easy
Cost: Inexpensive
Preparation time: 10 Minutes
Portions: 22 ox-eye cookies
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Tools

On the table, pour the flour and sifted powdered sugar.
Add the oil and cold water gradually.
With a knife, extract the seeds from the vanilla bean or grate the zest of a lemon and add to the mixture.
Quickly move with your hands and form a ball.
Wrap it in plastic wrap and store it in the fridge for at least an hour.
Prepare the blood orange cream following this recipe.
Take the ball and divide it into 2 parts.
Roll them out with a rolling pin into a sheet of 1/5 inch.
With a round cookie cutter or a glass of 4 inches in diameter, make 44 circles.
22 circles pierce them in the middle with a smaller cookie cutter of 1 3/4 inches in diameter or alternatively use the bottle caps.
Place the circles on a baking sheet covered with parchment paper.
You will need more than one baking sheet or bake one sheet at a time, remembering to place them in the fridge while waiting to be baked.
Preheat the oven to 350°F in static mode and bake for about 15 minutes or until they are lightly colored.
Let them cool.
Take a circle, spread some blood orange cream on top
and close with the circle with the hole.
Follow the same process with all the other circles until they are all used up.
Dust them with powdered sugar as desired.