Recipe Image

Stained Glass Cookies

  • Beginner
  • 24 cookies
  • 50 min
Baking Success Or Baking Mess

Ingredients

Cookie dough
2 cups all-purpose flour
1/2 teaspoon Fleischmann's® Baking Powder
½ teaspoon salt
½ cup unsalted butter, room temperature
½ cup sugar
1 egg
1 teaspoon vanilla extract
Filling
about 20-24 lollipops, or other hard candy, various colours
Eggless Royal icing
cup 2 cups of icing sugar
2-3 tablespoons warm water
1/2 tablespoon Crown® Lily White® Corn Syrup
1/2 teaspoon of vanilla extract
Equipment
2 cookie sheets
2 sizes of star shaped cookie cutters

Instructions

In a mixing

bowl, sift the flour, baking powder and salt together.


In another large

mixing bowl beat the butter and sugar together until pale and fluffy. Add the egg and vanilla, mix until

combined. Gradually add the flour mix in

a little at a time, mix until dough is formed.

Shape into disc and cover in plastic wrap and chill for minimum 30

minutes.


Using your

rolling pin, gently crush the lollipops while still in their package. Discard sticks and save crushed candy in

package until ready to use.


Roll cookie dough

out onto a lightly floured surface a ¼” thick.

Using the large star shape cookie cutter, cut as many stars as you can fit

and place them on a parchment lined baking sheet. Using your smaller star shaped cutter, cut

out the center of each star. Re-roll the

remaining dough and repeat the process until all the dough is used up. Using the crushed lollipops, carefully open

the package just enough to pour out the candy into each of the centers of the

cookies. No need to fill them up, half

full is enough as the candy will melt and fill the space, too much candy and it

will bubble over in baking and overflow onto your cookies.


Chill the raw

cookies on the baking sheet(s) in fridge for 10-15 minutes before baking. This helps the cookies retain a nice crisp

shape during baking.


Preheat the oven

to 350°F. Bake cookies one tray at a time

for 12 minutes or until just golden at edges.

Let cool for a few minutes before transferring to cooling rack to cool

completely before icing.


To make the

icing, add icing sugar to a mixing bowl.

Gradually add half of the water, mix well, add the corn syrup and vanilla

extract, mixing well. If the icing is

too thick, add a bit more water, one teaspoon at a time. Adjust consistency of

icing with more water if too thick or more icing sugar if too runny. Fill a piping bag or small plastic bag with

icing and cut a tiny whole out of the corner to use like a piping bag, time to have

fun decorating your cookies!


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