Stained Glass Cookies
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Chilling time
15 mins
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Total Time
12 mins
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Servings
48 cookies
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Calories
75 kcal
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Course
Dessert
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Cuisine
Australian
Stained Glass Cookies
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A sweet and nostalgia-infused festive favourite: Stained Glass Cookies
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Ingredients
- 225 grams butter
- ¾ cup caster sugar (160 grams)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups plain flour (all-purpose flour)
- ½ teaspoon baking powder
- 1 teaspoon custard powder
- 100 grams boiled lollies
- extra flour (for kneading and rolling dough)
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Instructions
- Pre-heat oven to 180 degrees celsius/360 degrees fahrenheit, fan-forced.
- Line baking trays with baking paper, greasing the corners first to prevent paper slipping.
- Cream butter and sugar on med-high in a stand mixer.
- Add egg and vanilla and beat again for a couple of minutes.
- Fold in sifted flour, baking powder and custard powder.
- Flour the kitchen bench. Separate dough into two parts and knead each until smooth.
- Wrap dough in baking paper and place into the fridge for 15-30 minutes.
- Separate the boiled lollies by colour. Place each colour bundle into a separate plastic bag and crush well using a rolling pin.
- Once chilled, roll out pastry to a thickness of about 3mm making sure the bench you're working on is well floured.
- Cut out cookies using medium cookie cutters. Cut out smaller shapes from the cookies using smaller cookie cutters. Use a spatula to transfer the cookies to the baking tray.
- Bake for 5 minutes and then remove from oven. Carefully fill each small cutout section with the crushed boiled lollies. Return to the oven and bake for a further 5-7 minutes or until lollies have melted.
- Allow to cool on trays for 10 minutes before removing cookies and placing on a cooling rack.
Notes
- Storing: They should last up to a week if stored in an airtight container in a cool, dry place.
- Freezing: Not suitable.
- Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
- Tips:
- You'll need medium sized cutters for the cookies and smaller shapes for the cutouts. Here, I used bells, stars and Christmas trees – but you can use whatever you have in the cupboard provided the sizing works.
- Be aware that the smaller the cutout in the cookies, the more fiddly it is to fill with the crushed sweets.
- Take care filling the cutouts as sweets spilt on the cookie will look a little messy (though they'll still taste great!)
- If the dough feels too sticky and is hard to work with, add more flour to your workbench as you're kneading it and rolling it out.
- Make sure your butter and egg are at room temperature before you start.
Nutrition Information
Show Details
Calories
75kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
35mg
(1%)
Potassium
13mg
(0%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
122IU
(2%)
Vitamin C
1mg
(1%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 35mg | 1% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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