Window glass cookies

Ingredients for 1 servings:

• 375 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 125 g sugar
• 2 eggs
• 125 g butter or margarine, cool, not ice-cold
• 1 packet of vanilla sugar or 1 tsp vanilla extract
• 1 bag of candy(s) without liquid core, e.g. Campino
• Flour , for the work surface

Instructions

Working time approx. 2 hours; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Combine all ingredients in a bowl and mix with your hands or a dough hook until a firm dough forms. Press the dough together, spread it out evenly, and flatten it slightly. Cover and chill for 30-40 minutes. While the dough is chilling, place the candies in a freezer bag and gently pat them with a rolling pin. You can sort them by color or make them “colorful.” You’ll need a larger and a smaller cookie cutter. Roll out the dough on a floured surface. Use the larger cutter to cut out shapes. Place the cookies on a baking sheet lined with parchment paper. Use a toothpick to make a hole for hanging. Use the smaller cutter to cut a hole in the larger cookie. Using a teaspoon, place a portion of candy pieces into the hole; it’s okay if you have a mountain of candy. Bake in an oven preheated to 200°C (top and bottom heat) for about 8-12 minutes until golden brown. Tip: You can also use this method to bake window panes for a gingerbread house.