Stained Glass Christmas CookiesYum
I love a recipe that has a few uses. I also love Christmas Trees where you can eat the decorations.
Not that baubles and tinsel aren’t important…
But having a few little nibbles that can be plucked off the tree is always great, whether it’s candy canes, chocolates, or cookies.
Stained glass cookies are a great way to add some class to your cookies, and it’s not nearly as hard as it may seem to make them. In fact, the hardest party was actually bashing up the hard sweets, which turned out to be an impossible task. Either that, or I’m an awful lot weaker than I thought.
Isn’t it great when a recipe tests your fitness…?
Anyway, I ended up cutting the sweets up with a very sharp knife. If you are also weak and can’t bash sweets, you can try this but just be careful as the sweets can go flying. The sharper the knife though, the easier it is. If you’re strong, then just get out the rolling bin and bash them up while still in their wrappers.
Before you bake them, it’s best to poke a hole through them somewhere for stringing up to hang on the tree. This isn’t necessary if you don’t plan on hanging them up, but it’s much easier to do this before baking if you do plan to.
I flavoured this recipe with ginger and cinnamon, two of my favourite Christmas flavours. You can of course leave them plain for simple sugar cookies. The dough is great and keeps in the fridge for a couple of days, so you’re only ever a few minutes from a fragrant kitchen and delicious, fresh cookies.
As you can see, I baked the small star cookies from the middle of the larger cookies too.
Of course I did. Who wouldn’t??
The small cookies make great small nibbles for the middle of the coffee table, or to serve on the saucer with tea or coffee for guests. You can ice them if you’d like a little extra decoration, but I leave them plain as the recipe is pretty sweet already!
- 250g plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 115g unsalted butter
- 200g caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 hard sweet per cookie (around 24 in total with a variety of colours)
- Cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract and beat until combined. Scrape down the sides of the bowl if necessary.
- Whisk together the flour, baking powder and salt, and add into the wet ingredients bit by bit, until all the ingredients combine into a dough.
- Wrap the dough in cling film and chill for 1 hour.
- Preheat the oven to 170C/330F.
- Roll out your dough on a lightly floured surface to about 1/3 of a cm thick. Using one large and one small cookie cutter, cut large shapes out of the dough and, using the smaller cookie cutter, cut a small shape out of the middle.
- Bash up or chop your hard candies into small chunks, and fill up the hole in the centre of each cookie with the bashed candies.
- Set aside the smaller shapes you removed from the centre of the large cookies for baking too.
- Bake the large cookies for around 10 minutes, until the cookies are golden and the sweets are melted and have filled the space in the centre of the cookie.
- Once all the large cookies are baked, place the smaller cookies on a baking sheet and bake for 7-8 minutes, until golden brown.
- Icing is optional, but may be a nice touch for Christmas Day!
- Remember to vary the colours of the sweets you for these cookies - the more colourful, the better!