I can’t resist a good cookie – and this is a great one! Valentine’s Stained Glass Cookies are both delicious and adorable. I start with a great sugar cookie recipe. I’ve tried a lot of recipes and my favorite by far is this Sugar Cookie recipe by Alton Brown. My only addition to the cookie part itself is to add a bit of real Vanilla Extract which I think makes the cookie even more phenomenal!
Once you have your cookies rolled out and cut into your desired shape, you just cut a smaller shape on the inside of the cookie and fill it with candy bits. For my Valentine’s Cookies I used Cinnamon Flavored Hard Candies. You really want to choose a candy that’s fairly transparent – like a Jolly Rancher. In fact, for my Christmas Stained Glass Cookies, I used assorted colors of Jolly Rancher candies and they were awesome.
Just pulverize the candies, keeping the unwrapped candy colors separate, in a blender or just put them in a freezer bag and put the bag between two kitchen towel and smash the bag until the candy is the size you want. It’s quite therapeutic actually!
Valentine’s Stained Glass Cookies
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- 1 teaspoon of vanilla extract
- * Several transparent type hard candies, like Jolly Ranchers. I used Cinnamon Flavored candies for these cookies. Just pulverize the candies in a blender - separating by color of course. Or put them in a freezer bag and put a kitchen towel on both sides. Smash the bag with a rolling pin or a heavy bottomed pan until the candy breaks into smaller bits. You don't need it to be dust, just small pieces.
- * Powdered sugar, for rolling out dough
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and vanilla and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape and then cut a smaller shape on the inside - place at least 1-inch apart on parchment, or silicone baking mat. Fill the center of the cookies with candy bits and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.