Occhio di Bue / Italian Sandwich Cookies
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Chilling Time
1 hr 20 mins
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Total Time
25 mins
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Servings
27 cookies
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Calories
110 kcal
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Course
Dessert, Snacks, Baked Goods
-
Cuisine
Italian
Occhio di Bue / Italian Sandwich Cookies
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Italian Sandwich Cookies a thin buttery cookie filled with your favorite filling, from a creamy Hazelnut filling to your favourite jam.
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Ingredients
COOKIE DOUGH
- 1¾ cups all purpose flour
- ½ cup cold butter chopped
- 1 large egg
- 1 large egg yolk
- ¼ cup + 3 tablespoons granulated sugar (88 total grams)
- 1 pinch salt
FOR THE FILLING
- ½ cup Nutella (more or less)
- ¼ cup jam of choice (more or less)
- 2-3 tablespoons powdered sugar for dusting
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Instructions
COOKIE DOUGH
- Using either a (food processor, stand up mixer or by hand) add the flour and salt to the bowl, make a well in the flour and add the egg and yolk, lightly mix (pulse, with a fork or beat just to wet the flour), add the sugar and mix, then add the chopped butter and mix to form a smooth compact dough, wrap in plastic and refrigerate for an hour.
- Remove the dough from the fridge and knead a few times to soften up the dough. Using a small round cutter (1.5 inches / 4 cm) or glass, form the cookies slightly thicker than pie dough (1/8 inch see photo). Leave half the cutouts whole and the other half cut out a small form in the middle (heart, round shape, star etc*).
- Pre-heat oven to 350F (180C). Line 2-3 cookie sheets with parchment paper.
- Place cut out circles whole and cutouts on prepared cookie sheets* and refrigerate approximately 15-20 minutes while the oven is heating.
- Bake for approximately 10-15 minutes or until very lightly golden. Let cool completely. Place 1 teaspoon more or less of desired filling on the whole cookie and cover with the cut out cookie. Dust the the cookies with icing sugar if desired before serving. Enjoy!
*Be sure to bake the small cut out forms on a separate cookie sheet because they only take about 5-6 minutes to bake.
Notes
- Baked cookies should be stored in an airtight container for up to 5 days, or they can also be frozen in an airtight container for up to three months.
- You can also freeze the unbaked cookie dough wrapped tightly in plastic then placed in an airtight freezer bag for up to three months.
Nutrition Information
Show Details
Calories
110kcal
(6%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
22mg
(7%)
Sodium
37mg
(2%)
Potassium
35mg
(1%)
Sugar
6g
(12%)
Vitamin A
125IU
(3%)
Vitamin C
0.2mg
(0%)
Calcium
11mg
(1%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 27cookies
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 37mg | 2% |
| Potassium | 35mg | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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