Stained Glass Cookies
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
55
Sourness
47
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Special equipment: one 4-inch star cookie cutter and one 2-inch star cookie cutter Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 2 minutes
2
Reduce the speed to low and add the eggs 1 at a time, mixing after each addition until fully incorporated
3
Add the vanilla and then slowly mix in the flour until well combined, scraping down the sides of the bowl as needed
4
Remove the dough, press into a flat rectangle, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight
5
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F
6
Line 2 baking sheets with parchment
7
Cut the dough into thirds, wrap 1 piece back in the plastic wrap and return it to the refrigerator
8
Dust your work surface and the remaining 2 pieces of dough well with flour and roll out each to 3/16 inch with a rolling pin, moving the dough and dusting the top and bottom with additional flour if it becomes sticky
9
Cut out as many large stars as possible with a 4-inch star cookie cutter and place on the prepared baking sheets
10
Gather the scraps and reroll once to cut out more cookies
11
You should have a total of 12 stars
12
Cut a small star out of the middle of each large star with a 2-inch star cookie cutter and reserve for another use
13
(You can chill and bake the small stars separately or freeze for later
14
) Refrigerate the baking sheets until the dough is firm, 15 to 20 minutes
15
Meanwhile, separate the candy by color and place each color in a separate resealable plastic bag
16
Place a kitchen towel over the bags and crush the candy into small pieces using a rolling pin or meat mallet; do not pulverize
17
Fill the cut-out areas of the cookies two-thirds full with the crushed candy
18
Bake the cookies, rotating the baking sheets from top to bottom and front to back halfway through, until light golden brown and the candy has melted, 12 to 15 minutes
19
Cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely
20
Repeat the rolling, cutting, filling and baking process with the remaining piece of dough