Stained Glass Cookies
Makes about 24
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 18 red translucent hard candies,* crushed
  1. Preheat oven to 350°. Line baking sheets with silicone baking mats.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until creamy, about 2 minutes, stopping occasionally to scrape sides of bowl. Beat in egg and vanilla until combined.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined.
  4. Turn out dough onto a lightly floured surface, and roll dough to ¼-inch thickness. Cut dough with a 3½-inch star cutter, and place on prepared pans. Cut out center of cookies with a 1½-inch star cutter. Gently reroll scraps and cut to use all dough. Refrigerate pans for 20 minutes. Fill center of cookies with crushed candy.
  5. Bake until candy has melted and completely filled cutouts, 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 5 days.
*We used Jolly Rancher Hard Candy.

A silicone baking mat is essential for keeping these cookies from sticking.
Recipe by Paula Deen Magazine at