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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
3+1/4 CUPS ALL PURPOSE FLOUR
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1 CUP GRANULATED SUGAR
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1+1/4 CUPS UNSALTED BUTTER
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1 EGG YOLK ROOM TEMPERATURE
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1 EGG ROOM TEMPERATURE
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1 TEASPOON VANILLA EXTRACT
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PINCH OF SALT
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APRICOT JELLY WITHOUT CHUNKS, BUT YOU CAN USE WHATEVER FLAVOR YOU PREFER
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RECIPE
HEAT OVEN AT 350°F
IN A LARGE BOWL PLACE THE SUGAR AND BUTTER, MIX VERY WELL. WHEN THE BUTTER AND THE SUGAR ARE LIGHT AND FLUFFY, ADD THE EGG, THE YOLK AND THE VANILLA. MIX VERY WELL
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ADD THE FLOUR AND THE SALT AND MIX WELL
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FORM A BALL AND REFRIGERATE AT LEAST 1 HOUR.
PLACE THE DOUGH ON A FLOURED SURFACE AND ROLL WITH A ROLLING PIN |
WITH A 2+1/2 INCH ROUD COOKIE CUTTER MAKE COOKIES AND PLACE THEM ON A COOKIE SHEET WITH PARCHMENT PAPER, THEN MAKE HOLES IN THE COOKIES WITH A 1+1/2 ROUND COOKIE CUTTER. BAKE IN THE PREHEATED OVEN FOR ABOUT 10 MINUTED. MAKE THE SAME AMOUNT OF COOKIE WITHOUT THE HOLE IN THE MIDDLE AND BAKE
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WHEN THE COOKIES ARE COOKED, THEY SHOULD NOT BROWN, LET THEM COOL. ONCE THEY ARE COOL TURN THE COOKIES WITHOUT THE HOLE UP SIDE DOWN
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PLACE THE COOKIES WITH THE HOLE (NOT TURNED) ON TOP AND START TO HEAT THE JELLY
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WHEN THE JELLY IS LIQUID, USE A TEASPOON TO PUT SOME JELLY IN THE CENTER OF THE COOKIE. THE JELLY YOU ADD AT FIRST HAS TO BE JUST ENOUGH TO COAT THE BOTTOM OF THE HOLE. DO NOT SKIP THIS PART BY FILLING IMMEDIATELY THE COOKIE TO THE TOP OR ALL OF THE JELLY WILL SPILL OUT
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ONCE THE FIRST LAYER OF JELLY HARDENED AND SEALED THE SIDES OF THE HOLE, ADD THE JELLY ALL THE WAY TO THE TOP AND LET COOL
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SERVE YOUR OCCHI DI BUE, (POWDERED SUGAR OPTIONAL) JUST LIKE IN A TUSCAN PASTRY SHOP, BUONISSIMI!!!