These stained glass cookies are Christmas Tree ornaments and cookies all in one. For kids it’s a cookie and candy all in one! For the Baker, these look like art and yet are simple to make. And when they are hung on the tree, the light penetrating through them looks magical. Hence, this was my choice for the Cookie Exchange. I wanted to make something that would make everyone happy. After all, Happiness is synonymous with Holidays. These cookies make me look good!
The theme this month is International Winter Holiday Cookies! If it is a cookie traditionally made somewhere in the world for a holiday traditionally observed near the Winter Solstice you might find it on this list. If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Almondy Delites from Indian Curries/stew
- Besitos de Coco – Coconut Kisses from Food Lust People Love
- Chocolate Chip and Mandarin Orange Cookie Bars from NinjaBaking
- Zimsterne – German Christmas Cookies from Karen’s Kitchen Stories
- Norwegian Almond Cookies from Magnolia Days
- Pecan Linzer Cookies from Sweet Cinnamon & Honey
- Polish Vanilla Hazelnut Crescent Cookies (Ciasteczka Waniliowe) from The Spiced Life
- Rugelach from A Baker’s House
- Stained Glass Cookies from Spiceroots
- Swedish Rye Cookies from What Smells So Good?
Stained Glass Cookies
- 1 C unsalted butter room temperature
- 1/2 C cup sugar Plus more for sprinkling on top
- 1 Egg yolk
- 2 tsp vanilla extract
- 2 1/4 C all-purpose flour
- Jolly Rancher Candies in different flavors and colors
Cream butter and sugar until fluffy. Add egg yolk and vanilla; beat until mixed in, scraping down side of bowl often. Add flour and mix on low speed until dough comes together in a ball.
Divide the dough in three equal portions. Wrap each portion in plastic wrap; refrigerate for at least 1 hours .
Heat oven to 375 F. Line baking sheets with parchment paper.
Crush the candies in blender or mortar and pestle. Keep each color separate.
Remove one piece of dough from the refrigerator and roll out dough 1/8-inch thick. Cut out dough with cookie cutter. Cut out center of each cookie with another smaller cutter. Transfer to prepared baking sheets.
Carefully fill the cutouts with candy. Sprinkle cookies with some sugar. Bake at 375 F until cookies are firm and Browned at the base. About 8 minutes.
Repeat with the entire dough.