Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cubed and softened
  • 3/4 cup Granulated Sugar (or Caster Sugar)
  • 1 Large Egg Yolk
  • 1 tsp Vanilla Extract
  • 1/2 tsp Almond Extract (optional)
  • 2 1/2 cups All-Purpose Flour (Plain Flour), spooned and levelled
  • 1/2 tsp Salt
  • 1 cup Hard Candies (Boiled Sweets), clear colors recommended

Instructions:

  1. Cream the Fats and Sugar: In the bowl of a stand mixer, cream the softened butter and sugar until light and fluffy (about 3–4 minutes). Scrape down the sides.
  2. Add Wet Ingredients: Beat in the egg yolk, vanilla extract, and almond extract until just combined.
  3. Combine Dry Ingredients: Whisk the flour and salt together in a separate bowl.
  4. Mix the Dough: Gradually add the flour mixture to the wet ingredients on low speed until the dough just comes together. Do not overmix. The dough should be soft but not sticky.
  5. Shape and Chill: Divide the dough into two flat discs, wrap tightly in plastic wrap, and refrigerate for a minimum of 90 minutes. (This is non-negotiable for stable cutouts!)
  6. Preheat and Prep: Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
  7. Crush the Candy: Place hard candies in a sturdy plastic bag and crush them into coarse, sandy pieces using a rolling pin or meat tenderizer.
  8. Roll the Dough: Remove one chilled disc. Lightly flour a work surface and roll the dough to a uniform thickness of 5–6 mm (1/4 inch).
  9. Cut the Shapes: Use your large cookie cutters to cut the main shapes. Then, use a smaller cutter to cut a window out of the center of each large shape. If using as ornaments, use a straw or skewer to gently poke a small hole near the top edge.
  10. Transfer and Chill Again: Carefully place the cut cookies onto the prepared baking sheets. Refrigerate the cut cookies for 10 minutes before baking to ensure they hold their shape perfectly.
  11. Fill the Windows: Spoon the crushed hard candy mixture into the cutout centers. The candy should lightly fill the hole but not overflow the dough edges.
  12. Bake: Bake for 5 minutes. Then, check the cookies—the candy should start melting. Continue baking for another 5–7 minutes, or until the edges are very lightly golden and the candy is completely melted and bubbling clear.
  13. Cooling and Finish: Remove from the oven. Allow the cookies to cool completely on the baking sheet (about 20–30 minutes) until the molten candy has solidified back into glass before moving them. Store in an airtight container.