Bulls Eye Cookie Recipes

Steps:

• Line a baking sheet with waxed paper; set aside.
• In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
• Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
• Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

Steps:

• You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
• Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
• In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add and mix in 1 egg at a time, scraping down the sides of the bowl between each addition. Add the vanilla and mix. Whisk together the flour and salt in a medium bowl and add to the butter mixture, beating until the flour is just incorporated.
• Separate the cookie dough into 3 bowls as follows: a small amount for the center of the bullseye then divide the rest equally for the other 2 rings. Add 2 to 3 drops of one of the food colors to the small bowl, stirring to distribute the color evenly. Repeat with a different food color for each of the remaining bowls of dough.
• Place each colored dough in separate piping bags, making sure to put the smallest amount of dough in the bag with the smallest tip. Starting with the outside of each bullseye, pipe 3-inch rings onto the baking sheet, about 2 inches apart. Use the next bag to pipe the second colored ring inside the first ring, then use the third bag to fill in the center of the bullseye. If the edges of the piped rings overlap, use a bit of water to moisten a finger and smooth out the uneven section.
• Freeze the bullseyes for 10 minutes before baking. Then bake until the cookies are set but not yet golden brown, about 11 minutes, rotating the pan 180 degrees at the halfway mark.
• Allow the cookies to cool on a wire rack before serving.

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.

Steps:

• Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• Combine the cream and condensed milk in a small saucepan and place the saucepan on a burner set to the lowest heat setting. Do not allow to boil, just keep warm.
• In a medium-large saucepan combine the corn syrup, water, and granulated sugar over medium-high heat.
• Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.
• Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250°F.
• Add the softened butter and the warm milk-cream mixture. The temperature should decrease about 30°F.
• Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244F, and the caramel is a beautiful dark golden brown.
• Remove the caramel from the heat and immediately pour into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.
• When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
• Cream Filling:.
• Dissolve unflavored gelatin in cold water.
• Set in heat proof cup in pan; Simmer until clear.
• Let cool.
• Cream together shortening, powdered sugar, and vanilla.
• Add cooled gelatin and beat for 10 minutes.
• Here comes the time consuming part. Cut a large amount of wax paper rectangles. Try around 3" x 3", adjusting once you get the hang of it.
• Take a small piece of caramel, about half of a cubic inch, work into a doughnut shape.
• Take a small amount of cream filling, about the size of .5" diameter sphere, and press into center of caramel. Dust caramel with powdered sugar. This will prevent the caramel from sticking to the paper and your hands.
• Shape the caramel into a less flat figure and place into center of wax paper square. Wrap paper around caramel.
• It will take you a few tries to get the technique down. Don't worry about less than perfectly shaped caramels, just eat them! (My stomach hurt after making these, heh).
• I ended up with 105 caramels and used about 4/5 of the cream filling. It took me 2.5 hours alone to wrap all of them. I'd recommend enlisting some help.

Steps:

• Preheat oven to 375 degrees. Generously butter a nonstick rimmed baking sheet. Butter bread on both sides. With a cookie cutter or drinking glass, cut a 2 1/2-inch round from center of each bread slice. Place slices and rounds on sheet and bake until golden, 6 minutes. Remove from oven and flip bread.
• Carefully crack 1 egg into center of each slice. Season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 9 minutes, rotating sheet halfway through (sprinkle with cheese, if using, during last 30 seconds of baking). Serve with desired toppings.

Steps:

• Mix the peanut butter mixture together well.
• Form into small balls and put in refrigerator over night.
• When ready to dip, use a double boiler and melt the wax, chocolate bits, and the squares of chocolate together.
• Using a toothpick (I sometimes use a fork so I don't have to get rid of the toothpick hole), insert it into the middle of the ball and dip in the chocolate mixture about 7/8 of the way, leaving a small eye at the top.
• Put on wax paper to cool.

Steps:

• Heat a griddle or pan to medium-high heat, and butter both sides of a slice of bread. I find it it easiest for cleanup (and to avoid buttering the rest of my kitchen) to do this step on a sheet of wax paper.
• With a biscuit cutter, the rim of a glass, or just a knife, cut a large circle out of the center of the bread.
• Place the bread and the bread circle in the heated pan (the butter should make a "sizzling" sound).
• Once you hear the "sizzling" sound, crack the egg directly into the pan, in the middle of the piece of bread from which you cut the circle.
• When the white of the egg is not see-through anymore, turn the egg/bread combo over. Turn the bread circle over also.
• Cook until bread is brown on both sides (like toast) and egg in the middle of egg/bread combo is over-easy (the white is cooked on both sides while the yolk is liquid).