Stained Glass Holiday Cookie
Yields: 18 cookies
- 1 cup unsalted butter, room temp
- 1 ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon clear vanilla extract
- 3 cups all-purpose flour, plus ¼ cup for rolling dough
- 1 bag assorted bright colored hard candies
In bowl of the stand mixer, using the paddle, on medium speed, beat butter and sugar together, until light and fluffy, about 4 mins. Reduce the speed to low and add the eggs and vanilla. Add the flour in about ½ cup at a time, not adding the next batch until fully incorporated. Remove the dough from the bowl and press into two disks, wrap in plastic and chill for 1 hour and up to 12 hours.
Preheat oven to 350 degrees; Line 2 sheet trays with parchment paper.
Using the extra flour, dust workspace and remove one disk of dough. Roll dough out to 1/8 – inch thickness. Cut out as many 4-inch rounds as possible. Then using a 2-inch round cutter, cut the middle out of each out. Place rounds on parchment lined sheet trays, and place in freezer for 10 mins. Repeat with remaining dough.
Separate the candy by colors, unwrap and place in a plastic bag. Using rolling pin, crush candy into small pieces and place about a tablespoon of crushed candy in the center of the cookie, filling about ¾ of the center.
Bake cookies in oven until lightly golden brown, about 14 minutes, rotating pans ½ way through cooking. Cool on tray for 8 mins and then transfer to a rack to cool. Repeat the process with the remaining dough and candy.