I love making all kinds of sweets at Christmas, but cookies remain a classic. I like to decorate them, propose new shapes, but for these Transparent Cookies, I used a rather simple recipe to highlight the central part.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 45 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.4 oz butter
- 1/2 cup sugar (white)
- 1/4 cup brown sugar
- 1 egg
- 1/4 cup orange juice
- 1 orange zest (grated)
- 3 1/4 cups all-purpose flour
- 0.9 oz colored sugar candies
- 1 teaspoon baking soda
Preparation
Place the hard candies in a freezer bag and crush them with a rolling pin until they are reduced to pieces.
Cut the butter into small cubes and let it soften out of the fridge.
Place the white sugar in the bowl of a mixer with the mounted whisks, add the softened butter, and mix until well combined.
Add the egg, the juice of an orange, and the grated zest.
Mix well, then add the sifted flour and baking soda.
Remove the dough from the bowl and place it on a floured surface.
Knead it with your hands and if it’s too soft, add a little more flour.
Form a ball, wrap it in cling film, and put it in the fridge for about an hour.
Roll out the dough with a rolling pin to about 1/4 inch thick. Now cut the cookies with cutters, mine were about 2 1/3 inches in diameter, and I got 40/45.
Make a round hole in the center of the star and place it on the baking sheet covered with parchment paper.
Let it rest in the fridge for about an hour.
Bake at 350°F for 10 minutes, remove the cookies from the oven, and make a hole with a toothpick in one tip of the star if you want to hang it, add some crushed candies to the center, and then continue baking at 350°F for about 5 minutes.
Remove from the oven and let cool.
Notes
To make the central hole of the cookie, I used the round end of a piping nozzle.
Be careful not to put the candy pieces in the oven too soon, otherwise they will tend to boil and you will lose the transparent effect. Add them almost at the end of baking.
Wait until the cookies are cool before removing them from the parchment paper to avoid ruining the transparent effect.
If you liked the Transparent Cookies, try other cookie recipes:
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