Stained Glass Snowflake Cookies On 1st Day of Winter, Recipe from Gifts from the Kitchen

Back in late August, as a sneak preview of Gifts from the Kitchen (September 2011, U.S edition, Kyle Books) by Annie Rigg I offered her Summer Berry Vodka Recipe...

On 1st day of winter, snowflake cookies could not be more timely and are another idea for last minute DIY (do it yourself) gift.

Stained Glass Snowflake Cookies

I have used festive snowflake cutters for these cookies, but the same idea works just as well for almost any shape. They look beautiful hanging at a window, allowing the light to shine through the “stained
glass.” Or you can give one cookie to each guest as a place setting or table gift at the Christmas dinner table.


2 sticks unsalted butter, softened
11/4 cups confectioners’ sugar
1 large egg, beaten
1 teaspoon vanilla extract
23/4cups all-purpose flour, plus
extra for rolling
pinch of salt
assorted flavored and colored candies

Stained Glass Snowflake Cookies (2)

You will need a selection of snowflake cookie cutters.

Cream the softened butter and confectioners’ sugar together until pale and light. Add thewhole egg and vanilla extract andmix again until thoroughly combined. Sift the flour with the salt, add to the bowl, and mix again until smooth.

Gather the dough into a ball, flatten into a disk, andwrap in plasticwrap. Chill for a couple of hours, or until firm.

Meanwhile divide the boiled candies into separate colors, place in freezer bags, and crush using a rolling pin.

Preheat the oven to 350°F (180°C) and line 2 baking sheets with nonstick parchment paper.

Lightly dust awork surfacewith flour and roll out the dough until it is about the thickness of a quarter. Using the snowflake cutters, stamp out snowflakes in assorted sizes and arrange on the prepared baking sheets. Carefully and neatly fill the holes in the snowflakes with the crushed, boiled candies. Bake in batches on the middle rack of the preheated oven for about 12 minutes, until the cookies are pale golden and the boiled candies have melted and filled the holes.

Cool the cookies on the trays until hardened, and package into boxes lined with baking parchment or waxed paper once completely cold.

These will keep for 4–5 days in an airtight container.

For a number of years, Annie Rigg cooked on the road for the likes of Paul McCartney and Pink Floyd.

(* Recipe from Gifts from the Kitchen by Annie Rigg reproduced courtesy of Kyle Books, Photos by Catherine Gratwicke, all rights reserved)

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