Stained Glass Window Cookies

                   This cookie was eaten on the podcast in episode 028 – Link


  • ¾ cup (1 ½ sticks) unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ teaspoon salt
  • 2 ½ cups all-purpose flour, spooned and leveled
  • 6 to 8 ounces assorted fruit-flavored hard candies, such as Jolly Ranchers or Life Savers—unwrapped, sorted by color, and crushed (about 1 cup total) Life Savers preferred, Jolly Ranchers are more likely to stick to the paper while baking or to scorch.


  1. Preheat oven to 350° F.
  2. Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes; beat in the egg, vanilla, and salt. Reduce speed to low and add the flour, mixing just until combined (do not overmix).
  3. Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
  4. On a lightly-floured surface, roll out each piece of dough to an ⅛-inch thickness. Using 2- to 2 ½-inch cookie cutters, cut the dough into shapes and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch cookie cutter, cut out the centers from each cookie. Re-roll and cut the scraps as necessary.
  5. Spoon ½ to 1 teaspoon of the crushed candy (depending on the size of the cutout) into the center of each cookie. Bake until just golden at the edges, 7 to 9 minutes. Longer will scorch the candy. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  6. Store the cookies, layered between sheets of wax paper or parchment, in an airtight container at room temperature for up to 1 week.