Shaking Sprinkle Glass Cookies (Video Recipe)
Plain buttery cookies turn into gorgeous shaking sprinkle glass windows when you fill their centres with transparent hard candies and then assemble and fill with colourful sprinkles. Before starting, please understand the helpful video tutorial and pro tips above.
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In a large mixing bowl, add softened butter and beat it till it’s become fully and smooth and then add sugar powder and again beat it until smooth. Add milk and stir well to combine.
Add vanilla essence in it and again just mix everything well.
Now Sift in the flour and fold until fully incorporated.
If the mixture looks dry then add 1/2 spoon of milk and knead it well.
Remove the dough from the bowl. Place the dough on a large piece of cling wrap and wrap the cling film around the dough and chill for at least 2 hours, or up to 1 day before you plan to bake your cookies.
Preheat the oven to 170˚C.
Remove dough from refrigerator and again knead it for few seconds.
Roll out the dough on a parchment paper or baking sheet to ¼ inch thickness, then place this paper or sheet in your baking tray.
Using any shaped cookie cutter, cut out as many shapes as you can from the dough. Then cut out the centre of each cookie with using small cutters.
Bake these cookies at 170 C preheated oven for 10 minutes.
Take out the baking tray from the oven and cool it completely.
Now place hard candies in the centre of each cookies. Bake for 5 minutes or until the hard candy melts and spreads out.
Let the cookies cool completely.
Fill a piping bag with thick sugar syrup (chasni) or you can use melted chocolate also.
For the bottom cookies, add your favourite edible sprinkles onto the glass window. Take the top cookies and drizzle thick sugar syrup or melted chocolate around the rims. Immediately sandwich the 2 cookies, press it gently and keep aside.
Allow the cookies to dry for 10 minutes before moving.
Repeat the same process with the other cookies.
Enjoy!
Ingredients
Directions
In a large mixing bowl, add softened butter and beat it till it’s become fully and smooth and then add sugar powder and again beat it until smooth. Add milk and stir well to combine.
Add vanilla essence in it and again just mix everything well.
Now Sift in the flour and fold until fully incorporated.
If the mixture looks dry then add 1/2 spoon of milk and knead it well.
Remove the dough from the bowl. Place the dough on a large piece of cling wrap and wrap the cling film around the dough and chill for at least 2 hours, or up to 1 day before you plan to bake your cookies.
Preheat the oven to 170˚C.
Remove dough from refrigerator and again knead it for few seconds.
Roll out the dough on a parchment paper or baking sheet to ¼ inch thickness, then place this paper or sheet in your baking tray.
Using any shaped cookie cutter, cut out as many shapes as you can from the dough. Then cut out the centre of each cookie with using small cutters.
Bake these cookies at 170 C preheated oven for 10 minutes.
Take out the baking tray from the oven and cool it completely.
Now place hard candies in the centre of each cookies. Bake for 5 minutes or until the hard candy melts and spreads out.
Let the cookies cool completely.
Fill a piping bag with thick sugar syrup (chasni) or you can use melted chocolate also.
For the bottom cookies, add your favourite edible sprinkles onto the glass window. Take the top cookies and drizzle thick sugar syrup or melted chocolate around the rims. Immediately sandwich the 2 cookies, press it gently and keep aside.
Allow the cookies to dry for 10 minutes before moving.
Repeat the same process with the other cookies.
Enjoy!
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