Glass Candy Cookies (Print Version)
# Ingredients:
→ Base Layer
01 -
2 1/4 cups (281g) plain flour, with extra for dusting
02 -
1/4 teaspoon salt
03 -
1/2 teaspoon baking powder
04 -
3/4 cup (170g) butter at room temperature
05 -
3/4 cup (150g) white sugar
06 -
1 egg, large and at room temperature
07 -
2 teaspoons vanilla flavoring
→ Center Filling
08 -
15-20 hard candies (use Jolly Ranchers or Life Savers, unwrapped)
→ Extras
09 -
1 egg white, large, or 2 tablespoons water
10 -
1/3 cup (65g) sprinkles or chunky sugar
# Instructions:
01 -
Combine salt, flour, and baking powder in a medium bowl. Put it aside for later.
02 -
Cream the butter with sugar until smooth. Toss in the egg and vanilla, then stir in the dry ingredients. Sticky? Just mix in 1 tablespoon of flour.
03 -
Split the dough into 2 chunks. Roll each one to 1/4-inch thick between parchment sheets. Stack 'em up and chill for 1-2 hours.
04 -
Sort candies by their colors and crush them up with a rolling pin into small bits. Keep them on standby.
05 -
Use a big cutter to create cookie shapes, then make smaller cutouts in the middle. Sprinkle in crushed candy, filling the spaces about 3/4 full.
06 -
Pop into a 350°F oven for 12-13 minutes. Cookies should be lightly golden and candies liquefied. Cool all the way before moving them.
# Notes:
01 -
Leave cookies in a container at room temperature for up to 7 days
02 -
To keep longer, store in the fridge for up to 10 days