Yields:
14 Servings
Difficulty: Easy
Prep Time: 1 Hr 15 Mins
Cook Time:
12 Mins
Total Time:
1 Hr 27 Mins
These cookies are so cute it is almost unbelievable. The recipe is so versatile you can use any shape cutter you want to create so many different designs. For this recipe I wanted to make stained glass Christmas stars.
This recipe may not be suitable for young children. Sometimes the hard candy can become quite sharp when you bite into it. I found using lollipops crushed up created a less sharp candy center. Just make sure you take the lollipop sticks out.
If you are making these cookies in summer and it is very hot outside the dough may become difficult to deal with. I found the best way to deal with this was:
- Portion the dough into smaller sections. Instead of having the whole dough out I would only work with one small bit at a time and leave the others in the fridge.
- I placed ice packs on the bench where I was rolling out the dough. It helped the dough stay colder for longer.
- If I needed to create a cut out in the middle of the dough, I would place the cookies on the tray back in the fridge to cool down and harden slightly. It made it so much easier to cut out the centers.
The recipe you see is entirely lactose free, providing you use the right products of course.
Ingredients
Adjust Servings
-
Cookie Dough
- Extras
Instructions
-
Beat the margarine and sugar in a large bowl until creamy.
-
Add the egg, almond and vanilla extract. Mix until all ingredients are well incorporated.
-
In a separate bowl mix the flour, baking powder and salt.
-
Slowly add the flour mix into the butter mixture until it forms a soft dough.
- Shape the dough into a ball and chill in the fridge for an hour. (You can keep it the fridge overnight and even freeze the dough to be used later)
-
While the dough is chilling separate the candy by color. Place each color into a resealable plastic bag and crush the candy using a rolling pin or meat mallet. Be careful sometimes the bags will break, and the shards can be quite sharp.
- When the dough has been chilled preheat the oven to 170c (350f). Line two trays with baking paper.
-
On a lightly floured surface roll the dough flat and cut with a large snowflake cookie cutter.
-
Transfer the cookies onto the tray. Now that they are on the tray it will be easier to get the small snowflake cutter and cut out the center of the snowflakes.
-
Bake the cookies for around 4 minutes. Take them out of the oven and spoon the smashed hard candy in the centers.
-
Bake for another 6 to 8 minutes. I would suggest checking on the cookies a few minutes into the second cook. Sometimes the hard candy doesn’t reach all the gaps. If this happens just take the cookies out and fill the gaps with more hard candy and place back in the oven.
- When the cookies are done just leave them on the tray to cool. You don’t want to touch the melted hard candy when it is hot.
-
Serve and enjoy.
