Swiss Bull’s Eyes

The Swiss name for these biscuits is Ochsenaeugli, or ‘oxen’s eyes’. This dough has no eggs in it - it’s just a flour-sugar-butter dough that’s very fragile after baking. The traditional filling is apricot jam, but use any flavor you like, or even some apricot or prune Danish filling. Thanks to my friend Thea Cvijanovich from Berne for this typically Swiss recipe.