Glass Cookies: delicious cocoa shortcrust cookies with a transparent heart, perfect for hanging on the Christmas tree or simply as a gift.
For the shortcrust pastry, I used the recipe for Chocolate Chip Cocoa Cookies. I just increased the amount of unsweetened cocoa to make them darker. If you want, you can also make them with classic shortcrust pastry, without cocoa, or half and half, as you prefer. At the end of the recipe, you will also find them in the white version. Beautiful!
For the glass effect, I used hard candies like these or even gummy ones: the important thing is that they don’t have a filling inside. The baking methods obviously change. You can find my tips at the end of the recipe.
Very scenic, glass cookies are perfect for Christmas parties. Prepare them with your children, they will have a lot of fun and love them.
But now let’s see together how to make the Glass Cookies. Roll up your sleeves and let’s get started.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious Christmas recipes:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 55 – 60 cookies
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/3 cups flour
- 1 egg (+ 1 yolk)
- 3/4 cup butter (at room temperature)
- 3/4 cup sugar
- 1 tablespoon unsweetened cocoa powder (level – if you prefer them white, don't add it)
- 1 pinch salt
- as needed hard candies (4 – 5)
Tools
To make the Glass Cookies recipe, you will need:
- 1 Stand Mixer
- 1 Pastry Board
- 1 Rolling Pin
- 1 Cookie Cutter
- Parchment Paper
Steps
HOW TO MAKE GLASS COOKIES
First, prepare and weigh all the ingredients, this will greatly speed up the execution of the recipe.
Put the butter and sugar into the stand mixer’s bowl and start mixing.
Add the eggs one at a time and as soon as they are incorporated, add the flour, the unsweetened cocoa (or omit it) and a pinch of salt. Continue to mix just long enough to compact everything well.
Form a ball, wrap the dough with cling film and let it rest in the fridge for about 2 hours: this step is crucial because the gluten inside the dough needs to rest and relax.
After the indicated time, spread a sheet of parchment paper on the pastry board and flour it (or work directly on the floured pastry board).
In the meantime, preheat the oven to 350°F, in static mode.
Then place the dough and roll it out with the rolling pin into a sheet about 4 – 5 mm thick. To achieve a uniform thickness, I placed spacers on the sides of the dough and then rolled out with the rolling pin.
Subsequently, cut the cookies with the preferred cutters and place them on baking sheets lined with parchment paper; with a smaller star-shaped cutter, I made a hole on the left.
Crush the candies into small pieces; you can put them directly into the blender. Then, place them inside the holes you made in the cookies.
Bake them in the preheated oven for about 10 – 12 minutes. Once baking is complete, remove from the oven and let cool thoroughly so that the melted candies solidify again.
Here are the ready Glass Cookies. Enjoy!
Until the next recipe.
Here, I made them using another cutter, but with gummy candies. To know how to bake them, read my tips scrolling down the page.
Storage
You can store Glass Cookies at room temperature for about 2 – 3 days, in an airtight container.
Tips and Suggestions
– If using gummy candies (like gummy bears, for instance), the baking methods of the cookies change. In fact, you’ll need to bake the cookies in the oven without candies, and when there are about 3 – 4 minutes left to complete the baking, take them out and fill them, then put them back in the oven.
– If you want to hang them, remember to make a small hole before baking, using a straw; just enough space to pass a string through.
– Do not recommend using yeast, because during baking the cookies tend to change shape and increase slightly in size.
– Do not recommend using yeast, because during baking the cookies tend to change shape and increase slightly in size.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE OR EVEN ON INSTAGRAM HERE
Return to Home Page
“Sponsored links present on the page”
