Stained Glass Cookies

Votes: 1

Time: 3 hours 10 minutes
Complexity: easily
Quantity: 18 cookies

Nutritional value per serving:

Calories 228, total fat 11 G., saturated fats 7 G., proteins 3 G., carbohydrates 30 G., fiber 1 G., cholesterol 48 mg, sodium 11 mg, sugar 13 G.

These beautiful holiday cookies with stained glass centers will add a magical touch to your celebration. Children will be especially delighted. To make these stained glass sugar cookies, you'll need two identically shaped but different-sized cookie cutters, such as stars, and candy canes in several colors. Crush the candy canes and sprinkle them into the cutout cookie cutters. They'll melt during baking, and the stained glass will fill the entire cookie cutter. It looks absolutely stunning!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g unsalted butter, room temperature
1 cup of sugar
2 large eggs
1 tsp vanilla extract
3 cups of premium flour + extra for working with the dough
1/4 cup candy canes in assorted bright colors (about 8)
Special equipment: 10cm star shaped cookie cutter and 5cm star shaped cookie cutter.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortbread cookies, eggs, lollipops

Cooking the dish according to the recipe:

Using a mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until smooth, about 2 minutes. Reduce the speed to low and add the eggs one at a time, mixing after each addition until fully incorporated.
Add the vanilla extract, then slowly whisk in the flour until fully incorporated, scraping down the sides of the bowl as needed.

Turn the dough out onto a work surface, form it into a flat rectangle, wrap it in plastic wrap and refrigerate for at least 1 hour or overnight.
Position racks in the upper and lower thirds of the oven and preheat oven to 350°F (175°C).
Divide the dough into three pieces, wrap one piece in plastic wrap, and return it to the refrigerator. Lightly flour your work surface and roll out the remaining two pieces of dough to a thickness of 0.5 cm, moving the dough and sprinkling flour on the top and bottom if it sticks. Cut out as many large stars as possible using a 10 cm cookie cutter and place them on the prepared baking sheets.
Gather the scraps and roll them out again to cut out more cookies. You should have a total of 12 stars. Using a 2-inch cookie cutter, cut a small star in the center of each large star and set aside for another use. You can put it in the refrigerator and bake small stars separately or freeze them for later..
Place the pans in the refrigerator for 15-20 minutes until the dough is firm.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Meanwhile, separate the candy canes by color and place each color in a separate zip-lock plastic bag. Cover the bags with a kitchen towel and crush the candies into small pieces with a rolling pin or meat mallet (not into powder). Fill the cookie cutters two-thirds full with crushed candy canes.

Roll out, cut out and bake the remaining dough in the same way.
Bake the cookies, rotating the baking sheets halfway through, until light golden brown and the candy melts, 12-15 minutes. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.