Bull’s Eye Cookies are one of the types of cookies that many of us, baking during the holidays.
Preparing and cooking desserts and cookies on the eve of the holidays is one of the activities that make us feel even happier in the family. The aroma of their baking in the oven and the pleasure our children get from helping us is unrepeatable. My three-year-old daughter wants to mix eggs every day and roll out the dough with me for baking cookies, so I try to cook cookies often these days to give her a lot of pleasure, too. Since cookies and sweets are not missing during the holidays, I try to choose recipes that are as healthy as possible without using too much sugar, especially when I want them to cook for our children.
Today’s biscuits cook with shortcrust pastry dough kneaded with oil and not butter, and for more flavor, we have added almond flour. By kneading the dough with oil, we can proceed directly with their preparation without wasting time to let the dough rest in the refrigerators and realize an easier version of them. We filled the biscuits with jam and hazelnut cream, but you can choose to fill them as you wish or give them shape and bake them directly.
Finally, sprinkle with powdered sugar to give a more festive atmosphere to our table. We can enjoy these cookies throughout the day, from morning to evening, and not feel overwhelmed with cakes.
Ingredients
- 250 g all-purpose flour
- 70 g of almond flour
- 80 g of sugar
- 80 ml of corn oil or sunflower oil
- ½ package of baking powder
- lemon, orange zest, or vanilla extract
- 2-3 tbsp of jam (plum jam, or peach jam, blackberry, or fig, jams, etc.)
- 2-3 tbsp of hazelnut cream
Directions
- In a bowl, beat the eggs with the sugar until foamy, add the lemon or orange peel and oil and mix again.
- We will add the almond flour and mix it until it made a homogeneous mass.
- We will gradually add flour mixed with shortcrust pastry, and we will get a soft dough. We will pass the dough on the worktable by adding more flour little by little we will work the dough until the dough is elastic and is no longer sticky between the fingers.
- We will sprinkle flour on the work table again, and we will roll it in a layer with a thickness of 0.3 to 0.6 mm. We will cut it in the shapes we prefer.
In every two cookies, we will cut one with a smaller cookie shape in a circular shape, or even in the same cookie shape as the biscuit that you have prepared by eliminating the middle part so that the jam or hazelnut cream appears.
- We will add a teaspoon of jam to the middle of the cookie, open it slightly, place the other biscuit on top, joining all the corners well and place it in a baking pan lined with baking paper.
- We continue like this up to the end and place them to bake in the preheated oven at 180 degrees for 12-14 minutes until golden brown.
- Sprinkle with powdered sugar after baking, leave to cool, place on a serving plate, and serve as you desire.
Bon Appetit!
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