Dessert & Baked Goods » Icebox Bullseye Cookies
Will Poole of Maison de Macarty in New Orleans makes a classic cookie, the Icebox Bullseye. The center of the Bullseye consists of a buttery vanilla dough which is encased by the same dough — but with the addition of melted chocolate. After some chill time in the "icebox," the dough is sliced and baked, resulting in perfect, uniform cookies — great with an afternoon cup of coffee or as a member of a holiday cookie swap lineup.
Ingredients
For Vanilla Dough
- ½ cup + 2 tbsp granulated sugar
- 1 cup powdered sugar
- 2 sticks butter, room temperature
- pinch of salt
- 1 egg, room temperature
- ½ tsp vanilla extract
- 2½ cups all-purpose flour
For Chocolate Dough
- 2 oz unsweetened chocolate, melted
- ½ cup + 2 tbsp granulated sugar
- 1 cup powdered sugar
- 2 sticks butter, room temperature
- pinch of salt
- 1 egg, room temperature
- ½ tsp vanilla extract
- 2½ cups all-purpose flour
For Egg Wash
- 1 egg white
- 1 tbsp water
Equipment
- parchment paper
- cookie sheets
How-to
Make Vanilla Dough
- In a bowl, combine butter, sugars and salt. Beat until smooth
- Add eggs and vanilla, a little at a time until combined
- Add flour and slowly mix until a dough forms, scraping down the sides at least once
- Form dough into a log and roll with parchment paper, folding in the sides to protect dough during refrigeration. Chill the log at least 30 minutes
Make Chocolate Dough
- Melt chocolate in microwave or over a double-boiler until smooth. Set aside to cool slightly
- In the same bowl (there is no need to clean it), combine butter, sugars and salt. Beat until smooth
- Drizzle in slightly cooled, melted chocolate
- Add eggs and vanilla, a little at a time, until combined
- Add flour and slowly mix until a dough forms, scraping down the sides at least once
- Pat dough into a square
- Encase with parchment and chill at least 30 minutes
Form & Chill
- Remove both chilled doughs from refrigerator
- Cut vanilla log in half (you will be making two separate bullseye logs when finished). Roll each half into logs about 12" in length
- Cut chocolate dough in half. Flour work surface and roll each out to the length of the logs, wide enough to wrap the circumference of the logs, about ¼" thickness
- Brush top of chocolate dough with egg wash (egg white + water, lightly-beaten). Place vanilla logs atop chocolate dough rectangles and roll to encase. Cut off excess dough with a paring knife. Roll with fingertips to conceal the seams in the chocolate dough
- Roll in parchment paper and refrigerate, at least 4 hours. Logs will freeze for up to 2 weeks
Slice & Bake
- Preheat oven to 375º
- Line cookie sheets with parchment paper
- Using a sharp knife or bench scraper, cut ¼" slices from log and line evenly on cookie sheets, spaced about ½" apart
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Bake 10 minutes and let cool completely. Store in an air-tight container if not eaten immediately
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