Thanks to colorful translucent candies, these cookies look like gorgeously intricate cut-glass windowpanes. Use candies in festive hues and two sizes of cookie cutters to create these special treats. Think red hearts for Valentine’s Day, pastel flowers for spring, and emerald evergreens for the winter holidays.
From:
Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts
© 2013 by Jackie Alpers Buy the book
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For Cookies
1
batch Sugar Cookie Dough
1/2
c.
various sanding sugars
For Sugar Cookie Dough
1
c.
all-purpose flour
1/2
tsp.
baking powder
1/4
tsp.
salt
1/2
c.
unsalted butter
3/4
c.
sugar
2
tbsp.
sugar
1
egg
1
tsp.
pure vanilla extract
- Making the Cookie Dough: Sift together flour, baking powder, and salt into a bowl.
- In another bowl cream butter and sugar with an electric mixer on medium speed for 2 to 3 minutes, or until light and fluffy. Beat in egg and vanilla. Mix in flour mixture until dough is smooth and firm.
- Divide dough in half and shape into two 1/2-inch-thick disks. Cover them in plastic wrap and refrigerate for 2 hours. (At this point the dough can be covered in plastic wrap, sealed in a zip-top plastic bag, and frozen for up to 2 weeks.)
- Preheat oven to 350 degrees F. Line several baking sheets with silicone baking mats or parchment paper.
- Assembling the Cookies: On a lightly floured work surface, roll dough to a thickness of 1/4 inch. Cut out shapes using the larger cookie cutter and then use the smaller cutters to remove “windows” from those shapes. Arrange cookies about 1 inch apart on prepared baking sheets.
- Place candies in plastic zip-top bags (one color per bag), seal bags, and crush them with a rolling pin or meat mallet. Fill cookie windows with crushed candy pieces.
- Bake for 8 to 10 minutes, or until edges start to turn golden, rotating sheets halfway through baking time. Place sheets on wire racks to cool for a few minutes before gently removing cookies with a metal spatula. Let cookies cool completely on wire racks. Store between layers of wax paper to prevent sticking in an airtight container for up to 1 week.
