Christmas Stained Glass Window Cookies & Christmas Sprinkle Cookies

I’m quite a sucker for cookies and more so when it’s a Christmassy theme! The stained glass cookies glint on my Christmas tree hanging like jewels from their deep red ribbon ties. The Christmas sprinkle cookies would make a lovely gift wrapped in cellophane wrap tied at the top with a beautiful ribbon, if you can bring yourself to part with them that is *giggle*. They have a lovely clean taste of citrus and a hint of almond and sweetness following through from the icing – delicious… I also have to thank my friend Maria for the lovely Christmassy Sprinkles - thanks sweetie :o)

Christmas Stained Glass Window Cookies

Christmas Sprinkle Cookies

Christmas Stained Glass Window Cookies & Christmas Sprinkle Cookies

Makes approximately 30 cookies

Ingredients
For The Cookie Dough
250g (9oz) soft butter
2 tsp lemon zest, finely grated
½ tsp almond extract
175g (6 oz) caster sugar
1 egg
350g (12 oz) plain flour, extra for dusting
For The Icing
175g (6 oz) icing sugar, sieved
1 egg white
Few drops of lemon juice
You may need a few drops of cold water
Edible colour pastes – I used sugar Flare
Or ready-made coloured icing in tubes
For Decoration
6 boiled sweets for the stained glass window cookies
Thin ribbon for the stained glass window cookies
Edible dagrees balls in various colours
Christmassy sprinkles

You will also need cookie cutters in various shapes - 3 large baking sheets lined with non-stick paper. An icing-piping bag with a small writing tube nozzle, (if not using ready-made coloured icing in tubes). A skewer or icing tube nozzle to make a hole in the top of the stained glass window cookies.

Method

*The cookie dough will make enough for 6 stained glass windows and approximately 24 sprinkle cookies depending on the size of cutters used*.

Pre-heat oven to 180°C/fan 160°C/350°F/Gas mark 4.

In a large bowl add the soft butter and sugar and beat until light and fluffy. Add the lemon zest, almond extract and egg and beat well together until combined. Sieve the flour over the mixture in the bowl and with a wooden spoon bring the mixture together. Now with your hands knead the dough into a smooth ball. Wrap in cling film and place into the fridge for 30 – 60 minutes until firm enough to roll the dough.

Take the dough out of the fridge and unwrap. On a lightly floured surface roll out the dough to about 5mm (1/4 in) thickness, then with a large cookie cutter cut out the shapes for the stained glass window you will need 6 shapes, (Roll up the dough and re-roll if needed). Take a smaller cookie cutter and cut out the centre of each cookie. Place onto the baking tray and place into the preheated oven.

Take out of the oven after 5 minutes and with a skewer or icing tube nozzle near the top of the cookie make a small hole, this will be to thread the ribbon through later. In the centre of each cookie place a coloured boiled sweet. Place back into the oven for 5 – 10 minutes until the sweets have melted into shape and the cookies are cooked.

Leave on the baking tray to cool slightly before removing onto a wire rack to finish cooling.

Meanwhile re-roll the cookie dough and cut out various Christmassy shapes and place onto the remaining prepared baking trays until all the cookie dough is used up.

Place into the preheated oven and bake for 10 - 15 minutes or until cooked.

Leave on the baking tray to cool slightly before removing onto a wire rack to finish cooling.

For The Icing, Lightly whisk egg white, then add the icing sugar a little at a time, beating well until the icing is smooth and stands in firm peeks. If you find the icing too thick add a drop of water and beat in. *If using ready-made icing tubes, pipe onto the cookies as desired*.

For The Stained Glass Window Cookies. Take the cookies and pipe a little icing on to stick the dagrees. With a skewer thread the ribbon through the hole at the top of the cookie and tie at the end.

For The Sprinkle Cookies. Mix little bowls of the icing in different colours and pipe or spread onto the cookies then sprinkle the Christmas sprinkles over and add a few dagrees, leave the icing to set before eating or storing away in airtight tins.