Simple Stained Glass Cookies Recipe

• 3 cups all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 1¼ cups sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 8 ounces colorful hard candies

1. 1

   In a medium bowl, combine flour, salt, baking powder, and baking soda.

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium-high speed until completely incorporated.

3. 3

   Add egg and vanilla and continue to beat at low speed until fully incorporated.

4. 4

   Add the flour mixture and continue to mix at low speed until fully incorporated.

5. 5

   Form the dough into two balls.

6. 6

   Wrap the dough balls in plastic wrap and then flatten them into two discs.

7. 7

   Refrigerate overnight or up to four days, or freeze up to one month.

8. 8

   When you're ready to bake, remove one disc of sugar cookie dough from the fridge and line a cookie sheet with parchment paper or a silicone baking mat.

9. 9

   To roll the cookie dough, first, shape the dough into a thick rectangle.

10. 10

    Cover the rectangle with a sheet of plastic wrap and roll dough ¼ of an inch thick. Pastry rulers or rings that fit onto the ends of your rolling pin can help you get the thickness just right.

11. 11

    Use a rubber bench scraper to smooth out the top of the dough.

12. 12

    Remove the plastic wrap and cut out cookies as efficiently as possible to avoid overworking the dough.

13. 13

    Using a smaller cookie cutter of the same shape or a sharp knife, cut out the center of the cookie, leaving a ½-inch border.

14. 14

    You can bake the cookie centers or form the remaining dough into a ball, cover with plastic wrap, flatten into a disc, and refrigerate for future use.

15. 15

    Repeat the rolling and cutting process.

16. 16

    Arrange cookies 1 inch apart on the lined baking sheet, and refrigerate for about 20 minutes.

17. 17

    Unwrap the hard candies and place candies of the same color in plastic bags.

18. 18

    Seal the plastic bags and crush the candies with a meat mallet.

19. 19

    Preheat the oven to 350 degrees Fahrenheit.

20. 20

    Place crushed candies in the center of each cookie, keeping the candy level with the cookie.

21. 21

    Bake until the candy fully melts and the cookies are almost firm, about 9 minutes.

22. 22

    Set the cookie sheet on a wire rack to cool.

23. 23

    When the candy center is hard, transfer the cookies to the wire rack to cool completely.

24. 24

    Store baked cookies in an airtight container at room temperature for up to 2 weeks.

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