Angela’s Stained Glass Cookies

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.