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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 20 |
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Directions: Line two baking trays with baking paper. Beat the butter and powdered
sugar until light and creamy. Add the egg and vanilla and beat until
fluffy, then beat in the custard powder. Fold in the combined sifted
flours.
Turn onto a lightly floured surface and knead until smooth. Roll between 2
sheets of baking paper to 1/8 inch thick. Refrigerate for 15 minutes, or
until firm.
Preheat the oven to 400F degrees. Separate the hard candies
into their different colors and crush using a rolling pin. Cut out the
dough with a 3 1/2 inch fluted round center. Lay on the trays. Use small
cutters to cut out shapes from inside the circles (little hearts, spades,
stars, clubs, diamonds or whatever shapes you like, cut 3 to 4 from
each circle.)
Glaze the cookies with the beaten egg and bake for 5 minutes. Don't let
the glaze drip into the cutout sections of the cookies or the stained
glass will be cloudy. Fill each cut-out section with a different-colored
candy. Bake for 5-6 minutes, or until the candies melt. Leave for 10
minutes, then cool on a wire rack.
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