Bull's-Eye Cookies

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INGREDIENTS

1 pound unsalted butter, softened
1-1/3 cups sugar
1/2 teaspoon salt
2 large eggs, plus 1 egg white
5 cups sifted all-purpose flour
4 teaspoons instant espresso powder
6 teaspoons pure vanilla extract
2-ounces unsweetened chocolate, melted

In a large mixer bowl, beat together butter, sugar, and salt on medium speed, scraping down sides of bowl occasionally, until light and fluffy, about 2 minutes. Add whole eggs and beat until combined. Reduce speed to low, add flour and beat until combined well. Transfer half of dough to a bowl; reserve.

In a small bowl, stir together espresso powder and 4 teaspoons extract until espresso dissolves. Add espresso mixture to dough in mixer bowl and beat until combined well; transfer to work surface.

Transfer reserved dough to mixer bowl. Add chocolate and remaining 2 teaspoons extract; beat until combined well.

Roll about 1/2 cup of each dough color into 1-inch-thick logs. Wrap each log in parchment paper, twisting ends to seal, and freeze until very firm, about 1 hour. Separately wrap remaining dough colors in plastic wrap and refrigerate.

When logs are frozen, roll out one of the refrigerated dough colors into a 7 x 5-inch rectangle, about 1-inch thick. Generously brush with egg white and place a different color frozen log in center, lining up ends. Wrap dough around log until ends meet and pinch together to seal. Roll gently to smooth seam. Wrap in parchment paper and freeze until firm, 45 minutes to 1 hour. Repeat with remaining refrigerated dough, egg white and log.

Remove logs from freezer and let stand at room temperature until slightly softened, about 10 minutes.

Heat oven to 350 degrees and place rack in center. Line a baking sheet with parchment paper. Unwrap logs and cut into 1/4-inch slices. Place 1-inch apart, on sheet and bake until set, 10 to 12 minutes. Transfer sheet to a wire rack and let cool slightly. Transfer cookies to rack and let cool completely.

Makes about 48 cookies

NOTE - Store in an airtight container at room temperature up to 3 days.