Shaking Sprinkle Glass Cookies | Christmas Cookies | Festival Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while still providing moisture.

jelly candies

🥗Healthier: fruit leathers

💰Cheaper: gummy candies

Fruit leathers offer a natural fruit flavor with less sugar.

Beat room temperature butter until fluffy.

Add powdered sugar and mix well, scraping the sides.

Add 1 whole egg and beat it in.

Add vanilla extract for flavor.

Gradually add all-purpose flour and baking soda to the butter mixture, mixing in batches.

Once combined, scrape the dough onto the countertop and knead for 5 to 6 minutes.

Cover with plastic wrap and refrigerate for 3 to 4 hours or overnight, or freeze for up to 1 month.

When ready to bake, divide the dough into halves or thirds and sprinkle flour on the countertop.

Roll out the dough to desired thickness.

Use cookie cutters to cut out cookies, removing the center for the glass effect.

Transfer the cookies to a baking sheet carefully, then cut out the center of each cookie.

Bake in a preheated oven at 170°C (340°F) for 10 minutes or until golden at the edges.

Once baked, place a jelly candy in the center of each cookie and bake again at 170°C (340°F) for 7 to 8 minutes, watching closely to prevent burning.

Once the candies are melted, remove from the oven and let cool.

Once cooled, peel off the parchment paper.

Add a spoonful of sprinkles on top of each glass cookie.

Melt sugar until it reaches a thread consistency and carefully drizzle it around the edges of the cookies.

Take another half of the cookie and press it on top of the sprinkles for 2 to 3 seconds, being careful not to break the cookies.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens