Saturday, December 24, 2011

Stained Glass Cookies

I've wanted to make these cookies for a few years now, but I was always intimidated. This year when my cousins and I were deciding which cookies to bake at our 2011 Baking Extravaganza, one suggested something special. And what's more special than stained glass cookies? They are so pretty. My other cousin was determined that these would not turn out, since she made them once before and they were a disaster. I was so happy to prove her wrong. They were as tasty and they were pretty. I can actually say these weren't too bad to make. Mix up the dough, pop it in the fridge for a bit, roll, and cut. Fill the centers with your favorite crushed hard candy. I used Jolly Ranchers, but I think I'll branch out and use more Christmas inspired colors and flavors next year, as well as a Christmas cookie cutter. 

Stained Glass Cookies
Source: Woman's Day, December 2011

2 and 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 and 1/2 sticks butter (room temperature)
3/4 cup sugar
2 tablespoons lime juice (I used water.)
1 egg
About 16 hard candies, crushed finely and separated by color (I used Jolly Ranchers.)

In a medium bowl, whisk together flour, baking powder, and salt and set aside.

Beat together butter, sugar, and lime juice on medium speed until light and fluffy. Add egg and beat well.

With the mixer on low, add flour mixture and beat until just combined.

Divide dough in half, wrap each piece in plastic wrap, and refrigerate for at least an hour.

Once dough has been chilled, remove from fridge and preheat oven to 350 degrees.

Roll out dough on a lightly floured surface to about 1/4-inch thickness, adding more flour as needed to prevent sticking.

Use cookie cutters to cut out shapes and use a smaller cookie cutter to cut out middles.

Transfer the cutouts to a baking sheet lined with parchment paper and spoon crushed candy into the centers of each cookie.

Bake for 8 to 10 minutes, until edges are brown and candy has melted.

Cool on cookie sheets.

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