Saturday, 22 March 2014

{RECIPE}: Windowpane Cookies from Sprinkles!

Earlier this week I shared my attempt at this recipe from Sprinkles! by Jackie Alpers. Besides the candy crushing being a huge pain in the butt (entirely through my own fault, and not Jackie's recipe), and burning my hand (again, all me) the recipe was easy to follow and produced some really beautiful cookies. Click here to see how I got on.

They're great to give as gifts, and you can play around with cutter shapes and candy colours to suit any kind of holiday and occasion. I'm planning to make these for Eid!

You'll need a batch of sugar cookie dough to make these. You can find the recipe for mine by clicking here.

Also from Sprinkles!: Fairybread Sandwiches.

Windowpane Cookies

THE RECIPE: Makes about 45 cookies.

Thanks to colorful translucent candies, these cookies look like gorgeously intricate cut-glass windowpanes. Use candies in festive hues and two sizes of cookie cutters to create these special treats. Think red hearts for Valentine's Day, pastel flowers for spring, and emeral evergreens for the winter holidays.

1 batch sugar cookie dough
About 1/2 cup various sanding sugars,* sorted by colour

*Clear hard candies like Jolly Ranchers can be used instead. Just sort them by colour into ziptop plastic bags, seal, and use a hammer to crush the candies into bits. 

1. Preheat oven to 350F. Line several baking sheets with silicone baking mats or parchment paper.

2. On a lightly floured work surface, roll dough to a thickness of 1/4 inch. Cut out shapes using the large cookie cutter and then use the smaller cutter to remove "windows" from those shapes. Arrange cookies about 1 inch apart on prepared baking sheets.

3. Place candies in plastic zip-top bags (one color per bag), seal bags, and crush them with a rolling pin or metal mallet. Fill cookie windows with crushed candy pieces.

4. Bake for 8 to 10 minutes, or until edges start to turn golden, rotating sheets halfway through baking time. Place sheets on wire racks to cool for a few minutes before gently removing cookies with a metal spatula. Let cookies cool completely on wire racks. Store between layers of wax paper to prevent sticking in an airtight container for up to 1 week.

Edible ornaments: It's fun to make Windowpane Cookies (and other festive rolled cookies, like Gingerbreads) into holiday ornaments. Use a bamboo skewer or chopstick to poke a hole about 3/4 inch from the top of each cookie before baking. Once baked cookies have cooled, thread 10 inches of ribbon or colorful bakers' twin through each hole and tie in a bow. 


  Sprinkles! by Jackie Alpers is published by Quirk Books. © Quirk Books.

*Disclosure: The recipe has been posted with permission.


cheri said...

Wow! what a beautiful cookie! said...

LOVE this photo Nazia! So charming, and that cookie is simply adorable.

Aiza said...

Such beautiful cookies! Now I soo want this book.

ThisGirlBlogs said...

Oooh get it! I can without a doubt claim this to be one of my absolute favourites, It's so much fun :)

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