Tupperware - Stained Glass Cookies for Christmas

Bring magic to the kitchen with these colorful Stained Glass Cookies.
Happy Holidays!
Learn more: tupperwa.re/lea...
INGREDIENTS TO MAKE ± 40 COOKIES
• 150 g all-purpose flour
• 50 g sugar
• 100 g butter, chilled and cubed
• 1 pinch of salt
• 1 egg yolk
• 20-25 jelly bear candy
PREPARATION
1. Blend the flour, sugar, butter, salt and egg yolk in the Extra Chef. Remove the blades and knead the mixture, forming a ball in your hands.
2. Place dough ball in the Space Saver Bowl 600 ml and refrigerate for 30 min.
3. Preheat the oven to Th 6 / 180°C without ventilation.
4. Dust the Pastry Sheet with a little flour, then roll the dough using the Adjustable Rolling Pin filled with cold water and fitted with the 3 mm Adjusters.
If the dough becomes sticky, flour the dough again so it doesn’t stick to the Pastry Sheet.
5. Using the four large shapes of the Accessory Oyster Small Cookie Cutters, cut the dough and place the cookies on two Silicone Baking Sheets with Rim (set on cold oven racks).
6. Using the four smaller Cookie Cutters, cut out the middle of the cookies.
Cut the jelly bear candies in two and place one half in the center of each cookie.
7. Bake each tray separately for 8-10 min., consecutively. Allow to cool completely before removing the cookies from the Baking Sheet.

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