Our cookie-queen Angela brings you her festive favorites with these sweet bites of edible art. Christmas tradition sees each family member, youngest to oldest, place their cookie on a platter to form a wreath shape. You can make an extra batch and stamp a hole in them, so these pretty twinklers can be threaded with ribbon and hung on the tree.
2 oz fruit drops or other boiled candy in assorted colors
See tip in step 5
Cooking spray
Instructions
1Place the butter, zest and sugar in the bowl of a stand mixer. Beat with the paddle attachment, on medium speed until smooth and combined, scraping down the bowl if necessary.
2Add the flours and ground hazelnuts and mix on low speed until just combined.
3Turn the dough out onto the countertop and shape into a smooth disk.
4Roll the dough between 2 sheets of parchment paper to ¼-inch thick. Refrigerate for 30 minutes, or until firm. Meanwhile, continue to the next step.
5Separate the candy by color into zipper lock bags. Using a rolling pin or meat mallet, gently tap the candy to crush into small pieces, then empty into separate bowls.
Tip: For a better stain glass effect, keep the candy colors separated.
6Lightly spray 2 sheet pans with oil and line with parchment paper.
7After the dough has been in the fridge for 30 minutes, insert the wire racks into positions 6 and 3. Set the oven to Cookies, No fan, 320°F, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.
8Using assorted 2¾-inch cookie cutters, cut the dough into shapes. Place the cookies, evenly spaced on the prepared pans. Refrigerate for 30 minutes. Using assorted ¾-inch cookie cutters, cut out the center of each cookie, placing the center cut outs on the prepared pans.
Tip: Reroll the dough offcuts to make more cookies.
9Once preheated, place the cookies in the oven and cook for 10 minutes.
10Remove the cookies from the oven. Carefully fill the center cut out of each cookie with a different candy color. Return to the oven, swapping the pan position and cook for a further 8 minutes.
11The cookies should be pale, just beginning to color and the candy melted. If not, cook them a little longer.
12Remove the cookies from the oven and allow to cool completely on the pans.
13Place the smaller cookies over the center cut outs of the larger cookies and dust with powdered sugar.
14Arrange the cookies in the shape of a wreath to serve.