Stained Glass Cookies
User Reviews
5
Stained Glass Cookies
Description
Stained Glass Cookies are made from a soft butter and sugar dough that is rolled out and cut into star shapes with smaller star-shaped cutouts in the center. These centers are filled with finely crushed hard candies, such as Jolly Ranchers or Lifesavers, that melt during baking to form glossy, colorful 'stained glass' windows in the cookies. The dough is chilled before rolling and cutting to maintain its shape. Baking at 350 degrees Fahrenheit results in cookies with crisp edges and a tender base surrounding the translucent candy centers.
The contrast between the smooth sugar cookie and the glossy, candy-filled window gives these cookies a unique texture and festive appearance. They are suited for gift-giving or decorative plates during celebrations. The cookie cutter shapes offer flexibility in design.
Careful crushing of the candies to coarse sand size helps achieve even melting without burning or overflowing. Filling the cutouts about two-thirds full and using a toothpick to distribute the candy ensures a neat candy 'window.' Chilling the dough before cutting keeps the shapes intact and prevents spreading.
Ingredients
- 1 cup butter softened, unsalted
- 1 cup granulated sugar
- 2 egg
- 1 1/4 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 2/3 cup Sparkling Sugar coarse
- 1/2 cup Hard candies Jolly Ranchers or Lifesavers work great, crushed
Instructions
- In the bowl of a mixer, beat the butter and sugar until smooth, about 2 minutes.
- Add the eggs one at a time, beating well after each addition.
- Add the vanilla and salt, then slowly mix in the flour until thoroughly combined.
- Remove the dough from the bowl. Place the dough on a large piece of plastic wrap and shape it into a disc. Wrap the plastic wrap around the dough and chill for at least 1 hour, or up to 1 day before you plan to bake your cookies.
- Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a nonstick baking mat.
- Divide the dough in half. Re-wrap one half of the dough and place it in the fridge. Roll the remaining dough into a 1/2 inch thick rectangle.
- Using a 4 inch star shaped cookie cutter, cut out as many shapes as you can from the dough. Place the stars 1 inch apart on the cookie sheet, and use a 2 inch star cookie cutter to cut out your windows.
- Re-roll the dough and repeat the process until you've filled your first baking sheet.
- Gently press sparkling sugar into the tops of the cookies.
- Place the pan of cookies in the fridge and chill for 20 minutes.
- Remove the cookies from the refrigerator. Fill each cookie 2/3 of the way full of crushed candy, using a toothpick to nudge the candy into small crevices.
- Bake for 10-12 minutes or until cookies are light golden brown and the candy has melted. Cool completely.
- Repeat the same process with the other half of the dough that you previously put in the refrigerator.
- Store covered in a single layer for up to 2 days.
Notes
- Separate hard candies by color before crushing to control the melted candy colors.
- Crush candies to a coarse sand texture, avoiding fine powder to prevent over caramelization during baking.
- Fill cookie cutouts about two-thirds full with candy to avoid overflow while baking.
- Use a toothpick to gently spread crushed candy into all points of the cutout shapes for even filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 66mg | 3% |
| Potassium | 28mg | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 305IU | 6% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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