Christmas Shaker Cookies

Steps11

1. 1

   Step 1. Combine the dry ingredients

   In the stand mixer bowl with the paddle attachment, add the flour, cocoa powder, powdered sugar, almond flour and salt, then stir on low for 5 seconds to combine.

2. 2

   Step 2. Cut in the butter

   3 min

   Add the cold, cubed butter and mix on medium-low speed until the mixture resembles fine, sandy crumbs with no visible large butter pieces, 2-3 minutes.

3. 3

   Step 3. Add egg and vanilla

   Pour in the beaten egg and vanilla and mix just until the dough comes together.

   Vanilla bean
4. 4

   Step 4. Roll and chill dough

   2 h

   Roll the dough to 4-5 mm between two pieces of parchment and chill for 2-3 hours.

   Reroll the scraps.
5. 5

   Step 5. Cut out the cookies

   Cut out the cookie shapes and a window in the middle of each. You need 3 cutout cookies for each assembled shaker.

6. 6

   Step 6. Bake the cookies

   10 min

   Bake at 170°C for 10 minutes, then let cool completely.

7. 7

   Step 7. Cook the isomalt

   30s

   Combine the isomalt and water in a saucepan and cook without stirring to 165-170°C. Let stand 30 seconds off the heat.

   Isomalt is very hot; handle with care.

   Sweetener
8. 8

   Step 8. Fill the windows

   Lay the cookies on parchment and carefully pour the isomalt into the middle cutout of 2 of the 3 cookies for each shaker. Allow to cool and harden.

   Sweetener
9. 9

   Step 9. Wipe the windows

   Wipe the window with a paper towel and oil.

10. 10

    Step 10. Pipe glue onto cookie

    Place a glass window cookie upside down and pipe melted candy melts to use as glue. Add the unfilled cookie.

    Chocolate or royal icing can be used as glue instead of candy melts.
11. 11

    Step 11. Add sprinkles and seal

    Add sprinkles in the middle, pipe another line of glue, then add the top glass window cookie. Let set.

    Candy melts