Stained-Glass Cookies
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
2 dozen
ingredients
- 1⁄2 cup butter, room temperature
- 1⁄3 cup sugar, plus
- 2 tablespoons sugar
- 1 large egg
- 1⁄2 tablespoon light corn syrup
- 1 teaspoon lemon extract
- 1 teaspoon grated lemon rind
- 1 3⁄4 cups all-purpose flour
- 1⁄8 teaspoon salt
- 1 (12 ounce) bag assorted hard candies (we use Jolly Ranchers)
directions
- Beat butter and sugar in a medium bowl with an electric mixer (set on medium speed) until light and fluffy.
- Beat in egg, corn syrup, lemon extract and lemon rind until well-blended.
- Reduce mixer speed to low and gradually beat in flour and salt.
- Gather dough into two balls and flatten each into a disk and wrap in plastic.
- Refrigerate dough at least one hour or overnight.
- Soften dough slightly at room temperature before rolling out.
- Separate candies by color and place each color inside a plastic bag - crush candies into small pieces.
- Heat oven to 375 and line two large baking sheets with foil.
- Between two sheets of waxed paper, roll one disk to a 1/4" thickness.
- Using a 2 1/2" or 3" round cookie cutter or rim of glass, cut out cookies.
- Using 1 1/2" holiday cookie cutters, make cutouts in center of each cookie.
- Transfer cutouts to a separate baking sheet.
- Trasfer cookies to prepared baking sheets.
- Spoon ground hard candies into cookie cutouts - filling them completely to the same thickness as cookies.
- Sprinkle cookies and cookie cutouts lightly with colored sugars.
- Repeat with remaining dough disk.
- Bake cookies and cutouts until firm and lightly golden and ground candies look translucent - about 5 minutes for cutouts and 7 to 10 minutes for cookies.
- Cool on baking sheets.
- Using think metal spatula, carefully remove cookies from foil.
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RECIPE SUBMITTED BY
BeansnRice
United States
I'm married with two kids. I mostly work off of recipes but I usually revise them to suit my tastes.