My daughter chose this recipe a while ago and I made these cookies last week. They were fun to make if a little tedious. This recipe is from the Martha Stewart Cookies book, which is our favorite cookbook lately. The resulting cookie is a mix between a candy and a cookie. The only problem is that the cookies are really hard. Like I’m worried that I’m going to break a tooth hard. They do taste good and we all agreed that they are pretty cookies. My daughter’s verdict was “don’t make these cookies again.” Please don’t let that stop you from trying these out. Maybe I did something wrong.
Stained Glass Cookies
(from Martha Stewart’s Cookies)
- 2 cups sifted all-purpose flour
- 1/4 tsp coarse salt
- 1/2 tsp baking powder
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla
- 7 oz. assorted colored hard candies (I used fruit-flavored candy canes) colors separated, and finely chopped
Sift together flour, salt, and baking powder into a bowl. In another bowl, cream together butter and sugar with a mixer until fluffy, about 3 minutes. Add egg; mix until smooth, 1 minute. Add flour mixture, and mix until combined. Stir in vanilla. Wrap dough in plastic, and refrigerate until cold, about 45 minutes.
Preheat oven to 325 degrees F. Roll out chilled dough on a well-floured surface to a little more than 1/8-inch thick. Cut out shapes using a 5-inch tree shape cookie cutter. Using a metal spatula, transfer shapes to baking sheets lined with parchment paper, spacing 2 inches apart. Using the tip of a paring knife, make a triangular cutout in center of each cookie for candy filling. Reroll scraps, and cut.
Sprinkle candy in a single layer in hole of each cookie, avoiding edges of triangle. Refrigerate until dough is firm, about 15 minutes.
Bake cookies until candy has melted and completely filled cutout and cookie edges are just starting to turn pale golden brown, 11 to 12 minutes. Do not let the cookies brown, or the candy centers may become bubbly. Let cool completely on sheets on wire racks. Use a metal spatula to remove cookies from parchment. Cookies can be stored in airtight containers at room temperature up to 5 days.