Stained Glass Window Cookies
- 40 clear, hard candies
- 2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 3 cups all-purpose flour
- Pinch salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup milk
- 1 teaspoon vanilla extract
Directions for Stained Glass Window Cookies
- Separate the candies by color, and place each color in its own plastic bag. Crush with a wooden mallet. Pieces should be no smaller than about 1/4 inch.
- In a large bowl, cream the butter and sugar until fluffy. Beat in the eggs.
- In a medium bowl, combine the flour, salt, baking powder, and baking soda.
- Stir the dry ingredients into the butter mixture a little at a time, alternating the dry ingredients with the milk. Add the vanilla.
- Shape the dough into two flattened balls, cover with plastic wrap, and refrigerate for at least two hours.
- Heat oven to 350 degrees F. Line baking sheets with heavy-duty aluminum foil.
- On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut into shapes with cookie cutters. Using very small cookie or canape cutters, cut out the center of each cookie, leaving at least a 1/4-inch border around the center hole.
- Arrange the cookies on the foil-covered baking sheets. Fill the center of each cookie with crushed candy. Do not fill beyond the top of the cookie.
- Bake until the candy melts and the cookies begin to brown, about 7 to 10 minutes. Allow to cool completely before peeling foil away from cookies.
Makes about 3 dozen.
Tips for Stained Glass Window Cookies
- Dough may be refrigerated for up to two days before being shaped and baked.
- Dough may also be frozen indefinitely if tightly wrapped in plastic.
- For best results, do not crush the candies smaller than 1/4 inch. Jolly Ranchers and hard Life Savers work well in this recipe.
- When filling the cookie centers with candy, avoid getting candy on the cookie itself.
- Store cookies at room temperature in an airtight container, with wax paper between layers, for up to two weeks. Cookies may also be frozen.
To make Christmas ornaments, poke a hole through the top of each cookie with a toothpick before baking. String with thick thread or fishing wire.