Stained Glass Cookies
User Reviews
5
Stained Glass Cookies
Description
This cookie dough combines butter, sugar, eggs, flour, cornstarch, salt, and vanilla. After chilling the dough and rolling it to a quarter-inch thickness, shapes are cut out with a large cutter, and smaller shapes are cut out from the centers to create the window. A hole is poked at the top for hanging as an ornament.
Crushed hard candies are then distributed inside the cut-out windows, and the cookies are baked until the candy melts and settles flat. The resulting cookies have crisp sugar dough framing a colorful, glossy candy pane. Cooling is important so the candy centers set firmly before handling.
These cookies require precise measuring of flour and careful handling to avoid sticky candy centers. Using a silicone baking mat is recommended for best results, and gently popping air bubbles right after baking improves appearance.
Ingredients
INGREDIENTS:
For the Cookies:
- 1 cup butter 226g, room temp, unsalted
- 1 cup granulated sugar 200g
- 2 egg
- 4 cups all-purpose flour 480g, sifted
- 1/2 cup cornstarch 65g, sifted
- 3/4 teaspoon kosher salt 3g
- 1 teaspoon vanilla extract 5mL
For the Window Pane:
- 1/3 cup Hard candies You can use any one you'd like.
Instructions
- Preheat to 375 degrees F.
- Sift the flour, cornstarch and salt into a large bowl and whisk together.
- In a standing mixer fitted with a paddle attachment, cream butter and sugar together.
- Add eggs one at a time then the vanilla while mixing on low.
- Scrape the bowl down and mix in the dry mixture.
- Separate dough into two disks. Wrap in plastic and chill for about an hour. I like to roll my dough out a bit between two sheets of plastic wrap at this point so there's less rolling later on.
- Roll chilled dough to a 1/4 inch thickness.
- Cut out a shape using a medium to large cookie cutter. Cut out the window shape on the inside using a smaller shape.
- Poke a small hole at the top of the cookie. This is for the ornament hook.
- Place cookies on a silpat lined baking sheet.
- Add hard candies to a ziplock bag. Choose a brand and flavor of hard candies that you enjoy.
- Crush up, then add to the inside of the cookies. Distribute evenly.
- Bake for 12 minutes at 375F then allow to cool on baking sheet.
- Add ornament hook if hanging.
Notes
- Use a scale for measuring flour to avoid too much flour, which affects texture negatively.
- Use a silicone baking mat to prevent sticking and ensure even baking for the cookies.
- Crush hard candies finely and avoid getting candy on cookie edges to keep a clean look.
- Immediately after baking, use a pin to pop air bubbles in the candy centers for a smooth finish.
- Allow cookies to cool completely before removing from the baking sheet to prevent breaking the candy center.
- Humidity can make the candy centers sticky; store cookies properly to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 28g | |
| Calories | 139kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1.3g | 3% |
| Fat | 6.6g | 10% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 9.1mg | 3% |
| Sodium | 103mg | 4% |
| Potassium | 46mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 10IU | 0% |
| Calcium | 26mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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