Sweet Bull’s Eye

Édes Ökörszem

Preparation info

  • Difficulty


  • about


    sandwich cookies

Appears in


  • ½ pound sweet butter
  • ¾ pound cake flour (about 1⅘ cups)
  • Pinch of salt
  • ¼ pound confectioners’ sugar (about ¾ cup)
  • Grated rind of ¼ lemon
  • 3 egg yolks
  • 1 tablespoon sour cream
  • ½ cup fine-chopped almonds, approximately
  • Sugar
  • Apricot jam


  1. Preheat oven to 375°F. Mix butter, flour and a pinch of salt until the mixture forms crumbs. Add sugar, lemon rind, 2 egg yolks and the sour cream. Make a dough out of the mixture by kneading lightly.
  2. Put a sheet of wax paper on a board and place half of the dough on it; top with another sheet of wax paper. Roll the dough to ¾-inch thickness.
  3. Take off the top sheet of wax paper, and cut the dough with a round cookie cutter 2 inches in diameter.
  4. Roll out the other half of the dough, and cut it too with a 2-inch cookie cutter. Then for this batch only, use a smaller cookie cutter, about 1 inch in diameter, and cut out the centers, thus making little doughnut shapes.
  5. Beat the remaining egg yolk with 1 teaspoon water. Brush the little doughnut shapes with this egg wash. Then dip them into the chopped almonds.
  6. Place the first batch of cookies without the holes and the almond-topped little doughnut shapes on a baking sheet. Bake in the preheated oven for 15 minutes.
  7. Sprinkle the baked almond-topped rings with sugar. Place jam in the center of the baked rounds (the first batch). Put almond-topped rings on the jam-topped rounds. Jam will show in the center as the “bull’s eye.”