Christmas stained glass cookies
(About 15 cookies)
- 250 g (445 ml) cake flour
- 80 g (95 ml) caster sugar
- 125 g (135 ml) cold butter, cubed
- 1 egg yolk
- 35 ml water
- 15 Sparkles candies, broken up with a rolling pin
Preheat oven to 180 °C. Combine flour, sugar and butter in food processor until it looks like fine bread crumbs. Combine egg yolk and water. Add it slowly while food processor is running until a ball of dough forms. Wrap in cling wrap and refrigerate for 30 minutes. Roll dough thinly on a surface sprinkled with flour. Cut with a cookie cutter. Put cookies on a baking tray lined with greased baking paper.
Use a smaller cookie cutter and cut small shapes in the centre of each cookie.
Spoon some chopped candy into the holes you've cut. Punch a small hole in the top of each cookie using a skewer so you'll be able to hang them on the tree. Bake for 15 minutes.