These cookies were one of the recipes in this year’s Beginner competition.  They are a great addition to your Christmas celebrations. 

SUGAR COOKIES

• 250gms butter, softened
• 2 teaspoons finely grated lemon rind
• ½ teaspoon almond essence
• ¾ cup (165gm) caster sugar
• 1 egg
• 1 tablespoon water
• 21/4 cups (335gms) plain flour
• 90 g individually wrapped sugar-free fruit drops, assorted colours.

Beat butter, rind, essence, sugar, egg and the water in small bowl. Stir in flour. Knead dough on floured surface until smooth, cover with plastic wrap.

Refrigerate for 30 minutes.

Meanwhile, using rolling pin, gently tap wrapped lollies to crush slightly. Unwrap lollies, separate by colour into small bowls.

Roll dough between sheets of baking paper until 4mm thick. Cut shapes from dough using medium sized cookie cutters. Use very small cutters to cut out centre of each cookie with desired shape.

Place cookies on tray lined with baking paper. Bake in a moderate oven for 5 minutes. Remove & fill centres of each cookie with coloured lollies.

Return to over for 5mins. Remove & cool.