Stained Glass Cookie Decorations
Jane Asher’s Christmas Star-Shaped Cutters are perfect for making beautiful Christmas Cookies. They’re also great for crafts, drawing and sewing projects.
“Use any of my roll out cookie mix recipes for the following recipe. The finished cookies look stunning if back-lit so that the light shines through the beautiful centres, so try to hang them in front of a lamp or candle. Mind your teeth when eating them as the centres will harden when cold!”
- 1 quantity of Spice or Vanilla Cookie Dough, chilled for 30 minutes
- 3-4 brightly coloured boiled sweets
- Roll out the cookie dough on a lightly floured surface to about 5mm thickness. Cut out stars with the middle-sized star cutter and then cut out the centres with the smallest cutter and place them on a baking tray lined with baking parchment. Make a hole for hanging in one of the points of the star with a skewer or straw. Put back into the fridge to chill again for 30 minutes.
- Meanwhile, preheat the oven to 180°C (160°C fan assisted, 350°F, gas mark 4). Place the boiled sweets in a sealed plastic food bag and crush very finely with a rolling pin.
- Bake the cookies for 8-10 minutes until a little risen but still pale. Remove from the oven and remake the small hanging holes. Fill the star-shaped holes with the crushed sweets, easing it into the corners with a cocktail stick or similar. Carefully brush any excess off the star shapes. Return to the oven for 3-4 minutes, until the crushed sugar is melted and the cookies are beginning to crown around the edges. Remove from the oven and, if necessary, re make the hanging holes again. Allow to cool on the tray before carefully lifting off and threading with fine ribbon ready to hang. Cookies can be stored in airtight containers, up to one week.