Its that time of year again…
MERRY CHRISTMAS EVERYONE!!
Now, I know, I know, you all can just chill out… I get it. Yes. I have been a super lame human being and have not posted on here in far too long… Yea, yea… my bad. The truth is, these past couple months have just been so crazy with all those senior shenanigans that I’ve hard core slacked on my blogging obligations. But honestly, I needed to come back to you all because…
There. I said it. Warm fuzzy feelings for all 😉
So to make up for my lameness of the past… I’ve decided to share with you my latest baking adventures!! yayy!!
Being back home for the holidays is so great for all the reasons you’d expect: Spending time with family, seeing high school friends, cuddles with the kitten, and…..
A huge beautiful kitchen all to myself.
In which, I commence my christmas cookie saga.
If you all did not know, I spent an incredible 2 months in Italy this past summer and did as any good human being would do, I ate my way through Italia and loved every minute of it.
So for Christmas this year I thought that, in addition to the classic sugar cookie, I would attempt to recreate one of my favorite Italian pastries, and I am pleased to announce that my efforts were a success.
Behold, Occhi di Bue con Nutella, Limone, e Lampone:
(aka heaven in the form of butter, sugar, and nutella. What more could you ask for?)
In order to start I needed some sort of basis.. I had eaten my fair share of these but never once looked for a recipe for them. So after, thoroughly scouring the internet for a recipe suitable to my standards, I finally found the perfect one. However, there was one slight problem… It was entirely in Italian. I mean, ingredients, directions, measurments and all..
But this was no match for Super Italian Girl! Duh Duh Duh!!
Lets just say that 6 week beginner intensive Italian language course really paid off.
And now I present to you this tasty italian recipe entirely in english. (You’re. Welcome.)
Occhi di Bue (“Bull’s Eyes” Jam filled shortbread cookies)
- 3 cups flour
- 1 stick butter
- 1/2 teaspoon salt
- 1/2 cup + 3 tablespoons granulated sugar
- 2 eggs
- Your choice of filling: i.e. Nutella/ Fruit Preserves/ Lemon Curd etc.
- Powdered Sugar
- Cut cold butter in small cubes.
- In a large bowl, combine flour, sugar, and salt.
- Add cubed butter and “cut in” with pastry blender or hands.
- Add eggs and combine until dough starts to come together.
- Turn out onto a floured board and knead until it forms a smooth dough
- Wrap with plastic wrap and refrigerate for about 30 min.
- After chilled, remove from fridge and preheat oven to 325.
- Place dough on floured surface and roll out to about 1/8 inch thick. (yes, you heard right, the dough should be really thin! Cause it will puff up and then be sandwiched with another cookie. Just trust me on this one… k?)
- Cut into small circles (about 3 inches in diameter)
- Cut a smaller circle (or shape of your choice) in the middle of half of the cookies
- Bake for 10-15 minutes. Just until the edges start to brown. (They should be pretty light in color)
- Cool on a wire rack
- Sprinkle powdered sugar on the cookies with the shape cut out. (these will be the tops)
- Then fill with desired fillings. I used Nutella, lemon curd, and raspberry preserves. Spread a thin layer of filling on circle cookie and top with “cut out” cookie.
And that is all folks! Its as simple as that.
So if you’re looking to bring some Italian Christmas spirit into your homes this holiday season then this is the cookie for you!
Hope you enjoy and have a very Merry Christmas from my kitchen to yours!