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

  1. 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.
  2. In a large bowl, cream the butter and sugar until fluffy. Beat in the eggs.
  3. In a medium bowl, combine the flour, salt, baking powder, and baking soda.
  4. Stir the dry ingredients into the butter mixture a little at a time, alternating the dry ingredients with the milk. Add the vanilla.
  5. Shape the dough into two flattened balls, cover with plastic wrap, and refrigerate for at least two hours.
  6. Heat oven to 350 degrees F. Line baking sheets with heavy-duty aluminum foil.
  7. 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.
  8. 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.
  9. 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.

Originally posted 2012-11-02 15:30:23.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.