Christmas Stained Glass Cookie Recipe

Sutterstock UK
  • 27 mins
  • Prep: 15 mins,
  • Cook: 12 mins
  • Yield: 12 cookies
Ratings (5)

There is nothing prettier for the Christmas tree than making your own decorations. Even lovelier, is if they are edible. So so easy to make are these Christmas Stained Glass Window Cookies, which, when threaded with a festive ribbon, can be hung from the branches and will twinkle with the lights of the tree reflected in the colored glass. 

Make them with children; they will enjoy the process of crushing the sweets, decorating the tree, and of course–eating them!

What You'll Need

  • 2 1/2 cups (300g) all-purpose (plain) flour (and extra for rolling out)
  • 1/3 cup (65g) fine (caster) sugar
  • 1 teaspoon Kosher (sea salt flakes) salt
  • 1/2 teaspoon baking powder
  • 4 ounces (125g) very cold butter, cut into small chunks
  • 1/4 cup (60ml) heavy (double) cream
  • 1 large egg and 1 egg yolk
  • 1 vanilla pod, seeds removed or 1 teaspoon vanilla extract
  • 10 to 15 colored boiled sweets (same or different colors)

How to Make It

  1. The quickest and easiest way to make the biscuits is in a food processor. Put the flour, sugar, salt, baking powder and butter into the bowl of the processor. Use the pulse setting, and mix until the mixture becomes coarse sand like.
  2. Lightly mix the cream, whole egg, yolk and vanilla seeds or extract together. Turn the processor onto a slow speed and add the egg mix to the dry ingredients. Do not over mix; stop as soon as the mixture comes together into a dough.
    1. Empty the dough onto a lightly floured work surface or board, and, gently squeezing, bring the dough into a ball. Wrap in plastic wrap and pop into the fridge for at least 30 minutes to rest or leave up to 24 hours if making the dough in advance.
    2. When you are ready to make the biscuits remove the dough from the fridge and allow 15 minutes for the dough to reach room temperature, meanwhile, heat the oven to 325 F/160 C/Gas 4.
    3. Flour a work surface and roll out the dough to 1/2 cm thickness.
    4. Use your favorite Christmas cookie cutter and cut as many biscuits as possible. For these, you will want larger shapes as you will be cutting the center of each away.
    5. Lay the biscuits onto a baking sheet lined with baking parchment, then ether using a smaller same-shaped cutter or freehand, cut the center away, making sure you leave at least 1/2 inch (1cm) margin.
    6. Place each color of boiled sweets (if using more than one color) and using a heavy rolling pin crush the sweets to fine crystals but not dust! Sprinkle the crystals into the center of the biscuit then cook in the preheated oven for 10 to 12 minutes until lightly golden and the sweet crystals have melted.
    7. Remove from the oven and leave to cool on the tray for 15 minutes. Using a cocktail stick, push a hole into wherever you want the ribbon to go, then lift carefully onto a cooling rack and leave to go cold.
    8. Thread your Christmas cookies with ribbon and hang from your tree, or store in an airtight tin.