Stained Glass Christmas Cookies are beautiful, very scenic, and also delicious. They are wonderful butter cookies with a transparent center perfect for decorating our Christmas tree or for being given to our friends and family, also wrapped in transparent packages along with Christmas cookies or with Linzer cookies. I had wanted to make these glass cookies for a while, and as the first recipe of December, I decided to, they are very easy, and the glass effect is achieved by pulverizing candies and placing them in the center of our shortbread cookies. A few minutes in the oven, and the candy powder will melt, creating a beautiful transparent effect, and our glass cookies to hang on the tree will be ready. Be sure to use hard candies, not filled ones, and once baked, they need to cool well before removing them from the tray.
Do you also want to make them? Here’s the recipe!
Kisses, Susy!
And then also discover:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 22
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 90.35 (Kcal)
- Carbohydrates 12.18 (g) of which sugars 5.36 (g)
- Proteins 1.35 (g)
- Fat 4.31 (g) of which saturated 2.72 (g)of which unsaturated 1.53 (g)
- Fibers 0.21 (g)
- Sodium 18.48 (mg)
Indicative values for a portion of 16 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stained Glass Christmas Cookies
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1 pod vanilla (seeds)
- 1 pinch salt
- 8 hard candies (Ambrosoli)
Tools
- Cookie Cutters Christmas
- Chopper
- Baking Tray
- Parchment Paper
Prepare the Stained Glass Christmas Cookies
In a large bowl, put the butter and sugar and mix quickly by hand, add the eggs, the seeds from the vanilla pod, and a pinch of salt.
Pour the flour and mix quickly by hand (to not overheat the dough). Compact the dough, wrap it in plastic wrap, and let it rest in the fridge for an hour.
After the resting time, roll out the dough with a rolling pin to a thickness of about 1/4 inch, cut out the cookies with the cutters and use a couple of smaller cutters to make holes in the centers, (I used a small heart-shaped cutter and a fine-tipped piping nozzle to make the circle and the small hole to pass the ribbon to hang them on the tree).
Place the cookies on a baking sheet lined with parchment paper, chop the candies in the kitchen chopper, and put them in the holes you made in the cookies.
Bake in a convection oven at 340°F for 13/15 minutes, until the cookies are slightly golden and the candies are melted. Then remove our cookies from the oven and let them cool completely before removing them from the tray.
Storage
You can store the stained glass Christmas cookies in a cookie tin for up to 5 days.
