HOW TO MAKE IT
Stained Glass Biscuits are the Christmas biscuit showstop- pers! They are gorgeous and eye catching. The buttery sugar cookie with a thin layer of edi- ble candy stained glass are a delicious holiday dessert or make them into ornaments!
STEP 4. Add the Candy for the Stained Glass.
Separate the unwrapped candies by colour. Place each colour in a separate sealed plastic bag.
Wrap the plastic bag in a kitchen towel.
Using a rolling pin or meat mallet break the candy into small piec- es but not into pulverized dust . Add the crushed candy pieces into the centre of the cookie where the shape is cut out.
STEP 5. Bake the Cookies. Bake the cookies for 10 - 12 minutes until the shortbread is no longer shiny and the hard candy pieces have completely melt- ed. Do not allow the cookies to brown !
STEP 1. Make the Cookie Dough.
Cool completely on the baking sheet until the candy centers have hardened before moving the cookies.
In a large bowl or bowl of a stand mixer beat together the butter and sugar. Use a mixer on medium speed.
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Add the eggs, vanilla extract and salt. Mix to fully combine.
STORING THE COOKIES Store at room temperature (in a cool, DRY location) for 2 days in a sealed container. Separate layers with parchment paper or wax paper.
Slowly add flour and mix just until combined (do not overmix).
STEP 2. Chill the Dough.
Do not store them in the refrigerator . The moisture can cause the hard candy centre to become sticky.
Cover the dough and chill for 1 hour.
While the dough is chilling:
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Preheat the oven to 350 degrees F.
PRO TIPS Break the hard candy into small pieces not dust . Don ’ t pulver- ize the candy as this can cause it to overcook and become grainy. Break into small pieces only. Use Jolly Ranchers for the hard candy . You ’ ll be pleased with the colour and how well they work. Keep the dough cold . If you feel it will take some time to roll out the dough.
Line a baking sheet with a silicon baking mat or parchment pa- per.
STEP 3. Cut out the Cookies.
Roll the chilled dough out on a lightly floured surface to 1/2 - inch thick. Cut out the desired shapes ensuring a large shape. Use a small- er cookie cutter to cut out the space for the stained glass.
Place shapes onto the prepared baking sheet.
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