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Monday, March 10

Cat's eyes

Flour, all purpose
2 cups
(250 grams)
Butter, unsalted,
room temperature
12 tablespoons
(150 grams)
Sugar, confectioners’
2/3 cup
(70 grams)
Eggs, medium
2 yolks
Orange zest, grated
1 +
Hazelnut spread
½ cup
(150 grams)
Chocolate, semisweet, melted
1/3 cup
(50 grams)
  1. In the bowl of an electric mixer, and using the dough hook attachment, combine the flour, butter, sugar, eggs, and zest of one orange, and knead until the dough is smooth, about 3 to 5 minutes.
  2. Form the dough into a small loaf, wrap in plastic wrap, and rest in the refrigerator for about 30 minutes.
  3. Preheat to 350°F.
  4. Lightly flour a working surface, and roll the dough out thinly, about 1/8 inch thick.
  5. Using a 1 ½-inch round cutter, cut the dough into about 60 cookies.
  6. Using a ½-inch square cutter, cut a square from the middle of half of the cookies; use a toothpick to remove the squares, which can be rolled for additional cookies or discarded.
  7. Line a baking sheet with Silpat or parchment paper, and then transfer the rounds carefully to the sheet with a pastry spatula.
  8. Bake the cookies for 13 to 15 minutes, or until lightly browned.
  9. Carefully remove them from the baking sheet with the pastry spatula, and place them on a cooling rack to cool completely.
  10. Stir together the remaining orange zest and hazelnut spread.
  11. Spread a teaspoon of the mixture on the rounds, and top with a square-cut round.
  12. Using a teaspoon, drizzle the chocolate in parallel lines on each cookie.
Recipe from European Cookies for Every Occasion by Krisztina Maksai

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