BULL'S EYE COOKIE
This dough makes a winning base for different cookies, whether you like them soft or crunchy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 7 1/2 dozen
Number Of Ingredients 1
Steps:
- Place 20 ounces black dough between two 12-by-14-inch pieces of parchment. Roll out to a 7-by-12 inch rectangle, about 1/3-inch thick. Repeat with 20 ounces white dough. Chill both rectangles at least 30 minutes.
- Place 12 ounces black dough between two 12-by-14-inch pieces of parchment. Roll out to a 4 3/4-by-12-inch rectangle. Repeat with 12 ounces white dough. Chill at least 15 minutes.
- Place 6 ounces black dough on a clean work surface. Roll into a 12-inch-long log, about 3/4 inch in diameter. Repeat with 6 ounces white dough. Wrap in parchment. Chill at least 15 minutes.
- Remove top piece of parchment from the smaller black rectangle. Unwrap white log, and place lengthwise on black rectangle. Using bottom piece of parchment for support, wrap black dough around the white log, pressing with fingers to seal seam. Roll log back and forth to smooth seam.
- Repeat step four with the black log and the smaller rectangle of white dough.
- Remove the top piece of parchment from the larger white rectangle. Place white log wrapped in black dough lengthwise on the white rectangle. Using bottom piece of parchment for support, wrap white dough around log, pressing with fingers to seal seam. Roll log back and forth to smooth seam.
- Repeat step six with the black log wrapped in white dough and the larger rectangle of black dough. Wrap both logs in parchment. Chill 1 hour.
- Heat oven to 375 degrees. Line two baking sheets with parchment. Remove parchment from logs, and cut into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart.
- Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.
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M. Yousaf Shk
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and unique.
Haram Haram
[email protected]I love the chewy texture of these cookies. They're the perfect treat to enjoy with a glass of milk.
Jose Rivera
[email protected]These cookies are a great way to use up leftover peanut butter. I always have a jar of peanut butter in my pantry, so I can make these cookies anytime.
BOKA YT GAmER
[email protected]I've tried many Bulls Eye Cookie recipes over the years, but this one is definitely my favorite. It's the perfect balance of flavors and textures.
Tom Zy
[email protected]These cookies are so easy to make, I can whip up a batch in no time. They're also really affordable to make, which is a bonus.
Nafiz Nihad
[email protected]I'm not usually a fan of peanut butter cookies, but these Bulls Eye Cookies are an exception. They're the perfect combination of sweet and salty.
Daniel Hodges
[email protected]These cookies are always a crowd-pleaser. I always get rave reviews when I bring them to potlucks or parties.
Hania Ali
[email protected]I love the way these cookies look! The chocolate and peanut butter chips create such a pretty design.
Sahzla Sahzla
[email protected]These cookies are the perfect treat for any occasion. I've made them for birthday parties, bake sales, and even just as a snack for my family.
Bayer Mike
[email protected]I was a bit skeptical about these cookies at first, but I'm so glad I tried them! They're so delicious and addictive.
Somrat Sheikh
[email protected]These cookies are so easy to make, even my kids can help. We love the way the peanut butter and chocolate chips melt together in our mouths.
CLARIS TAVERAS
[email protected]I've been making these cookies for years and they're always a favorite. They're the perfect balance of chewy and crispy.
Antan Rathu
[email protected]These Bulls Eye Cookies were a hit at my last party! They're so easy to make and everyone loved the combination of chocolate and peanut butter.