Stained Glass Cookies
By Rafeeah Laher - MASTER CHEF
INGREDIENTS
250g butter
2 teaspoon finely grated lemon rind
1⁄2 teaspoon vanilla extract
3⁄4 cup castor sugar
1 egg
1 tablespoon water
2 1⁄4 cups flour
Crushed sparkles sweets (or similar)
METHOD
Beat butter, rind, vanilla, sugar, egg and water. Stir in the sifted flour. Knead dough on floured surface and refrigerate for 30 minutes. Preheat oven to 180 degrees & grease oven trays or line with wax wrap. Roll out dough between 2 sheets of wax wrap & cut out shapes. Use a smaller cutter to cut out shape in the centre. Place on tray and bake for about 5-7 minutes. Remove and fill each centre with the crushed sweets. Bake for a further 5 minutes. Remove and cool.