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Stained Glass Sugar Cookies

Recipe bythatdebi

2 cups all-purpose flour
1/4 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 cup (1 stick) butter
1 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract
7 ounces candy canes, finely chopped

  1. Sift together flour, salt and baking powder into a large bowl. Set aside.
  2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg; mix until smooth, 1 minute. Reduce speed to low. Add flour mixture, and mix until combined. Stir in extracts. Wrap dough in parchment paper and refrigerate until cold, about 45 minutes.
  3. Preheat oven to 325, with racks in upper and lower thirds. Roll out chilled dough between 2 sheets of parchment paper to a little more than 1/8 inch thick. Cut out shapes and place 2 inches apart on baking sheets lined with parchment paper. Using the tip of a paring knife, cut out center of each cookie for candy filling. Reroll scraps, and cut.
  4. Sprinkle candy in hole of each cookie in single layer. Refrigerate until dough is firm, about 15 minutes.
  5. Bake cookies until candy has melted and completely filled cutout and cookie edges are just starting to turn pale brown, 11 to 12 minutes. Do not let the cookies brown, or the candy centers may become bubbly. Let cool completely on sheets on wire racks.

To make “ornament” cookies, break off hooks of mini candy canes. Bake cookies for 10 minutes, remove from oven and set hook into cookie. Return to oven for additional minute or two.



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