STAINED GLASS COOKIES
These
beautiful stained glass cookies are buttery sugar cookies with a candy center.
A holiday classic that tastes as good as it looks!
Course Dessert
Cuisine American
Keyword christmas
cookies, stained glass cookies
Prep Time 40 minutes
Cook Time 12 minutes
Total
Time 52 minutes
Calories 195 kcal
Author Dinner
at the Zoo
Ingredients
·
1 cup unsalted
butter softened
·
1 cup sugar
·
2 eggs
·
1
1/4 teaspoon vanilla extract
·
1/2 teaspoon salt
·
3 cups all
purpose flour
·
2/3 cup coarse
sparkling sugar
·
1/2 cup crushed
hard candies Jolly Ranchers or Lifesavers work great, separate them by
color them crush in plastic bags using a rolling pin or flat end of a meat
mallet.
Instructions
1. In the bowl of a mixer, beat the butter and
sugar until smooth, about 2 minutes.
2. Add the eggs one at a time, beating well
after each addition.
3. Add the vanilla and salt, then slowly mix in
the flour until thoroughly combined.
4. 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.
5. Preheat the oven to 350 degrees. Line a
sheet pan with parchment paper or a nonstick baking mat.
6. 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.
7. 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.
8. Re-roll the dough and repeat the process
until you've filled your first baking sheet.
9. Gently press sparkling sugar into the tops
of the cookies.
10. Place the pan of cookies in the fridge and
chill for 20 minutes.
11. 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.
12. Bake for 10-12 minutes or until cookies are
light golden brown and the candy has melted. Cool completely.
13. Repeat the same process with the other half
of the dough that you previously put in the refrigerator.
14. Store covered in a single layer for up to 2
days.
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