Glass Candy Cookies (Print Version)
# Ingredients:
→ Base Layer
01 -
3/4 cup (170g) unsalted butter, softened
02 -
3/4 cup (150g) granulated sugar
03 -
2 1/4 cups (281g) all-purpose flour, with extra for dusting
04 -
1 large egg, room temperature
05 -
1/4 teaspoon salt
06 -
2 teaspoons pure vanilla extract
07 -
1/2 teaspoon baking powder
→ Center Fill
08 -
15-20 hard candies (unwrapped, like Life Savers or Jolly Ranchers)
→ Add-On Topping
09 -
1/3 cup (65g) coarse sugar or sprinkles
10 -
2 tablespoons water or 1 large egg white
# Instructions:
01 -
In a medium bowl, combine salt, flour, and baking powder. Put it aside for later.
02 -
Blend sugar and butter until fluffy. Add vanilla and egg, then gradually mix in the dry stuff. Sprinkle in a bit more flour if it sticks too much.
03 -
Cut dough into two portions, roll out each one to 1/4-inch thickness between parchment sheets. Stack them up and place in the fridge for 1-2 hours.
04 -
Sort the unwrapped candies by color. Smash them into bits using a rolling pin and put them to the side.
05 -
Make cookies with a big cutter, then punch smaller holes in the center. Sprinkle crushed candy into those holes until they're almost full.
06 -
Bake on 350°F for 12-13 minutes until the candy melts and cookie edges turn slightly golden. Don't touch until fully cooled.
# Notes:
01 -
Store cookies on the counter for as long as a week.
02 -
If keeping longer, refrigerate them for up to 10 days.