Glass bead cookies

Ingredients for 1 servings:

• 60 g powdered sugar, sifted
• 1 tbsp milk
• 170 g flour
• 120 g butter
• ½ tsp vanilla essence
• 120 g sweets (candies), transparent, without filling
• Flour for the work surface

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Christmas tree decorations to eat

Knead the sugar, milk, flour, butter, and vanilla into a smooth dough. Wrap in cling film and refrigerate for about 1 hour. Once the dough is completely cold, preheat the oven to 200°C (top/bottom heat) (gas mark 3-4). Meanwhile, roll out the dough on a floured surface and cut out cookies. Cut a smaller cookie out of the center (works great with “Hilda roll” cutters—the ones with the red jam in the center). There should be a border of about one centimeter. Pierce a hole in this border for hanging. Tip: I insert small pieces of wooden skewers and bake them while they bake. Otherwise, the hole needs to be relatively large so they don’t close during baking. Be careful when removing the skewers! Place the cookies on a baking sheet lined with baking paper and place a piece of candy in the center of each cookie. (It depends on the size of the cookies. Sometimes half a piece of candy is enough to prevent overflow. You’ll have to experiment a bit here.) Then bake on the top rack of the oven – by now the candy will melt. Then continue baking on the middle rack until the cookies have a nice color. Unfortunately, I can’t give you a baking time estimate, but you really should stick to it. A total of one tray takes about ten minutes. Remove the tray, carefully remove the sticks, and let the cookies cool on the tray. Then decorate with ribbon and hang them up. They also look nice in front of a window. Makes about 15 cookies.