Little Stained-Glass Christmas Cookies

Ingredients

• 125 g Unsalted butter (at room temperature, very soft)
• 80 g Powdered sugar (sift)
• 100 g Almond powder (unsweetened)
• 1 unité Egg (medium-sized egg)
• 250 g T55 flour (sift before use)
• 0.5 c. à café Ground cinnamon (optional, for Christmas flavor)
• 0.5 c. à café Four‑spice (optional)
• 1 pincée Fleur de sel (for crunch)
• 200 g Colored hard candies (crushed into a very fine powder)
• 1 rouleau Cling film (to wrap the dough)
• 1 feuille Baking paper (for the tray)
• 1 mètre Kitchen twine (to hang the cookies)

Instructions

1. Mix butter and powdered sugar

   Whisk the very soft butter with the powdered sugar until a creamy and homogeneous consistency is achieved.

   Time: PT4M

2. Incorporate almond powder and egg

   Add the almond powder, mix, then incorporate the egg and stir until the mixture is smooth.

   Time: PT2M

3. Prepare the dry mixture

   In another bowl, sift the T55 flour, add the cinnamon, four‑spice and fleur de sel, then mix.

   Time: PT3M

4. Combine the two doughs

   Pour the dry mixture into the bowl containing the wet mixture and stir with a spatula until the dough begins to clump together.

   Time: PT2M

5. Form the ball and refrigerate

   Lightly knead, form a ball, wrap it in cling film and place in the refrigerator for 1 hour.

   Time: PT2M

6. Crush the hard candies

   Use a powerful blender to reduce the hard candies into a very fine powder; otherwise, crush them with a rolling pin then grind them in a mortar.

   Time: PT5M

7. Soften the dough

   Remove the dough from the refrigerator 15 minutes before working with it so it becomes pliable.

   Time: PT15M

8. Roll out the dough

   On a lightly floured work surface, roll the dough to a thickness of about 3 mm using a rolling pin.

   Time: PT5M

9. Cut out the shapes

   Use cookie cutters to cut out Christmas shapes, then re‑roll the scraps and repeat until the dough is exhausted.

   Time: PT10M

10. Arrange on the tray

    Place the cut cookies on a perforated tray lined with baking paper, leaving a small space between each cookie.

    Time: PT5M

11. Fill the cavity with candies

    Spoon the candy powder into the small indentation of each cookie; remove excess with your fingers so the powder stays centered.

    Time: PT5M

12. Make a hole for the twine (optional)

    With a small toothpick, gently pierce the center of each cookie so a twine can be threaded through after baking.

    Time: PT2M

13. Bake

    Place the tray in the preheated oven at 180°C for 12 minutes, until the edges are lightly golden but the center remains pale.

    Time: PT12M

    Temperature: 180°C

14. Complete cooling

    Allow the cookies to cool completely on the tray before removing them, so the sugar hardens properly.

    Time: PT10M

15. Finishing and hanging

    Thread a twine through the pre‑pierced hole, tie and hang the cookies on the tree or enjoy them.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

3 g

Carbohydrates

45 g

Fat

12 g

Fiber

1 g