Stained Glass Christmas Cookies

Stained Glass Christmas Cookies
Posted on 12/13/2017
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Stained-Glass Cookies

Hands-On Time

1 Hour

Total Time

4 Hours 25 Mins

Other Time

Yield

Makes 36 to 48 cookies (depending on size of cutters)

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon kosher salt
  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 6 to 8 ounces assorted fruit-flavored hard candies, such as sour balls or Life Savers—unwrapped, sorted by color, and crushed (about 1 cup total)

GET INGREDIENTS

How to Make It

Step 1

Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes; beat in the egg, vanilla, and salt. Reduce speed to low and add the flour, mixing just until combined (do not overmix).

Step 2

Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.

Step 3

Heat oven to 350° F.

Step 4

On a lightly-floured surface, roll out each piece of dough to an ⅛-inch thickness. Using 2- to 2 ½-inch cookie cutters, cut the dough into shapes and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch cookie cutter, cut out the centers from each cookie. Reroll and cut the scraps as necessary.

Step 5

Spoon ½ to 1 teaspoon of the crushed candy (depending on the size of the cutout) into the center of each cookie. Bake until just golden at the edges, 7 to 9 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Step 6

Store the cookies, layered between sheets of wax paper or parchment, in an airtight container at room temperature for up to 1 week.

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