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Stained Glass Cookies

A sweet and nostalgia-infused festive favourite: Stained Glass Cookies

Prep Time
30 mins
Chilling time
15 mins
Total Time
12 mins
Servings: 48 cookies
Calories: 75 kcal
Course: Dessert
Cuisine: Australian

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)

Instructions

    Cup of Yum
  1. Pre-heat oven to 180 degrees celsius/360 degrees fahrenheit, fan-forced.
  2. Line baking trays with baking paper, greasing the corners first to prevent paper slipping.
  3. Cream butter and sugar on med-high in a stand mixer.
  4. Add egg and vanilla and beat again for a couple of minutes.
  5. Fold in sifted flour, baking powder and custard powder.
  6. Flour the kitchen bench. Separate dough into two parts and knead each until smooth.
  7. Wrap dough in baking paper and place into the fridge for 15-30 minutes.
  8. Separate the boiled lollies by colour. Place each colour bundle into a separate plastic bag and crush well using a rolling pin.
  9. Once chilled, roll out pastry to a thickness of about 3mm making sure the bench you're working on is well floured.
  10. 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.
  11. 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.
  12. 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

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

% 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.