Angela’s Stained Glass Cookies
Breville Test Kitchen

Breville Test Kitchen

Angela’s Stained Glass Cookies

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.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

2 hrs 30 mins total time

25 mins active time


Makes Approx 20



  • 2 sticks (8 oz) unsalted butter icon
    2 sticks (8 oz) unsalted butter

    chopped, at room temperature

  • orange icon
    1 orange

    zest grated

  • powdered sugar icon
    ½ cup (2½ oz) powdered sugar

    sifted, plus extra for dusting

  • all-purpose flour icon
    2 cups (10½ oz) all-purpose flour
  • rice flour icon
    2 tbsp rice flour
  • ground hazelnuts icon
    ⅓ cup (1½ oz) ground hazelnuts
  • fruit drops or other boiled candy in assorted colors  icon
    2 oz fruit drops or other boiled candy in assorted colors

    See tip in step 5

  • Cooking spray icon
    Cooking spray


  • 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.

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