Bull's Eye Cookies Recipe

  1. TO MAKE BLACK AND WHITE DOUGH: Place butter, vanilla, sugar, and flour in the bowl of an electric mixer fitted with the paddle attachment.
  2. Mix on medium speed till well-combined.
  3. Transfer to a work surface.
  4. Divide the dough in half.
  5. Return one half to the mixer, and add in cocoa pwdr.
  6. Mix till well-combined.
  7. Wrap dough in plastic, and store, refrigerated, till ready to use.
  8. TO ASSEMBLE THE COOKIES: Place 20 ounces black dough between two 12- by 14-inch pcs of parchment.
  9. Roll out to a 7- by 12-inch rectangle, about 1/3-inch thick.
  10. Repeat with 20 ounces white dough.
  11. Refrigerateboth rectangles at least 30 min.
  12. Place 12 ounces black dough between two 12- by 14-inch pcs of parchment.
  13. Roll out to a 4 3/4- by 12-inch rectangle.
  14. Repeat with 12 ounces white dough.
  15. Refrigerateat least 15 min.
  16. Place 6 ounces black dough on a clean work surface.
  17. Roll into a 12-inch-long log, about 3/4 inch in diameter.
  18. Repeat with 6 ounces white dough.
  19. Wrap in parchment.
  20. Refrigerateat least 15 min.
  21. Remove top piece of parchment from the smaller black rectangle.
  22. Unwrap white log, and place lengthwise on black rectangle.
  23. Using bottom piece of parchment for support, wrap black dough around the white log, pressing with fingers to seal seam.
  24. Roll log back and forth to smooth seam.
  25. Repeat step with the black log and the smaller rectangle of white dough.
  26. Remove the top piece of parchment from the larger white rectangle.
  27. Place white log wrapped in black dough lengthwise on the white rectangle.
  28. Using bottom piece of parchment for support, wrap white dough around log, pressing with fingers to seal seam.
  29. Roll log back and forth to smooth seam.
  30. Repeat step with the black log wrapped in white dough and the larger rectangle of black dough.
  31. Wrap both logs in parchment.
  32. Refrigerate1 hour.
  33. Heat oven to 375 degrees.
  34. Line two baking sheets with parchment.
  35. Remove parchment from logs, and cut into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart.
  36. Bake cookies till barely golden brown, about 15 min.
  37. Transfer cookies to a wire rack to cold.
  38. Bake or possibly freeze remaining dough.
  39. Store in an airtight container up to 2 weeks.
  40. Makes about 7 1/2 dozen cookies.

butter, vanilla, confectioners, bread flour, dutch

Taken from cookeatshare.com/recipes/bull-s-eye-cookies-95003 (may not work)

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