Stained Glass Cookies

‘Tis the season to make all the recipes you’ve wanted to make since forever.

I don’t remember how long ago I decided I wanted to make these stained glass cookies, but I know it’s been quite a while. Last year, I was SO close to finally making these, but we ran into a problem: How would we make the mini holes?

A thrilling cookie cutter hunt adventure ensued, taking us from the throes of our dustiest kitchen cupboards, all the way to kitchen stores and appliance sections of local department stores. Along the way, I discovered gingerbread man cupcakes at Mara Mi in Stillwater, so while we eventually found our cookie cutters, I ended up using them to make mini gingerbread men to use to top my cupcakes instead. (Maybe I’ll remake them someday and blog them here.)

Last year, I got sidetracked, but this year was the year to make them. And luckily they turned out great! Working with the candies got interesting, because when overcooked or just cooked at too high a heat, they got some ugly bubbling and pitting, but as long as you’re careful with melting temperatures, they can turn out actually glass-like.

These cookies are only a simple step up from simple sugar cookies, but that step makes them look super festive and impressive!

Inspired by the Sugar Cookies recipe from Betty Crocker’s Cookbook

Ingredients

1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla extract
1 egg
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 bag hard candies
Sparkling sugar crystals

Directions

1. Combine powdered sugar, butter, vanilla and egg.
2. Fold in flour, baking soda and cream of tartar.

Photo by Megan Suckut

Photo by Megan Suckut

3. Refrigerate dough overnight.
4. Preheat oven to 375ºF.
5. Roll out dough into 1/4 inch width.

Photo by Megan Suckut

Photo by Megan Suckut

6. Press into desired shapes with large cookie cutters to outline the shape of the cookie, and smaller cookie cutters to create a hole for the “window.”

Photo by Megan Suckut

Photo by Megan Suckut

7. Crush hard candies into 1/4 inch chunks and arrange into cookie holes.

Photo by Megan Suckut

Photo by Megan Suckut

8. Sprinkle with sugar crystals.

Photo by Megan Suckut

Photo by Megan Suckut

9. Bake on a parchment paper-lined sheet for 8-9 minutes, or until cookie begins to brown. (Overcooking will burn the sugar windows.)
10. Cool before serving, as candy center will be hot.

Photo by Megan Suckut

Photo by Megan Suckut

Photo by Megan Suckut

Photo by Megan Suckut

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