Stained Glass Cookie Recipe
- Ready In:
- 53mins
- Ingredients:
- 13
- Yields:
-
84 cookies
- Serves:
- 42
ingredients
- 1 1⁄2 cups butter, softened
- 1 1⁄2 cups sugar
- 2 eggs
- 3 teaspoons vanilla extract
- 4 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- Jolly Rancher candies
-
Frosting
- 1 tablespoon meringue powder
- 3 tablespoons water
- 1⁄2 teaspoon water
- 2 2⁄3 cups confectioners' sugar
directions
- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Divide dough into three portions; cover and refrigerate for 30 minutes or until easy to handle.
- Line baking sheets with foil and grease the foil; set aside. On a lightly floured surface, roll out one portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. ornament-shaped cookie cutters. Cut out centers with a floured 1/2-in. cookie cutter. Place larger cutouts 2 inches apart on prepared baking sheets. Using a plastic straw, poke a small hole near the top of each cookie for hanging. Repeat with remaining dough. Reroll small cutouts if desired.
- Place the same color of hard candies in small resealable plastic bags; crush candies. Sprinkle in center of cookies. Bake at 350° for 8-10 minutes or until lightly browned. Use straw to reopen hanging holes. Cool for 2-3 minutes or until candies are set before carefully removing to wire racks.
- For icing, in a small mixing bowl, beat meringue powder and water until soft peaks form. Gradually beat in confectioners' sugar. Decorate cookies; let dry. Thread string through holes to hang cookies.
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