Glass Window Cookies (Print Version)
# Ingredients:
→ Base Layer
01 -
2 1/4 cups (281g) of regular flour, plus extra for dusting
02 -
1/4 teaspoon of salt
03 -
1/2 teaspoon of baking powder
04 -
3/4 cup (170g) soft, unsalted butter
05 -
1 large egg, at room temp
06 -
3/4 cup (150g) plain white sugar
07 -
2 teaspoons of vanilla extract (real, not imitation)
→ Candy Centers
08 -
15-20 hard candies (pick your favorite brand, unwrapped)
→ Extra Decoration
09 -
1 egg white from a large egg or 2 tablespoons of water
10 -
1/3 cup (65g) of coarse sugar crystals or colorful sprinkles
# Instructions:
01 -
Grab a medium mixing bowl. Stir together the salt, flour, and baking powder. Set aside once done.
02 -
Beat sugar and butter until fluffy. Add the egg, toss in the vanilla, and mix. Stir the dry mix in until it comes together. If it’s sticky, sprinkle in a little extra flour.
03 -
Split the dough in two. Roll each piece flat (to about 1/4 inch thick) while sandwiched between parchment sheets. Sit the dough in the fridge for 1-2 hours.
04 -
Sort your unwrapped candies by color. Smash them into small bits with a rolling pin, then put them aside.
05 -
Use a bigger cookie cutter for cookie shapes, then a smaller one for the center cutouts. Put the candy pieces into the holes (don't fill them completely, about 3/4 is enough).
06 -
Bake in the oven at 350°F for 12-13 minutes. Cookies should be lightly browned with melted candy centers. Let them cool completely before moving them.
# Notes:
01 -
Store at room temperature for up to 7 days.
02 -
Pop them in the fridge for storage up to 10 days.