I’ve been busy this week looking for Christmas cookie recipes. No, I’m not baking yet. But I am cooking up something for my newsletter readers, something very special for my December edition. As I did the research for that surprise, I found cookie after cookie recipe I wanted to try.
While I was researching, this recipe leapt out at me, even though it had nothing to do with my newsletter. Instead this one has to do with my latest book. What do we get if we cross Emeril Lagasse, Martha Stewart, and The Color of Light? We get these delicious, eye-catching Stained Glass Cookies.
Now I’m sharing this find with you. I’ve adapted the recipe, which appears online in many places. But if you have read and enjoyed The Color of Light, and you want to try your hand at making your own rose window? These cookies are for you. If you make them let me know how they turn out. We’d especially like to drool over your photos.
Oh, and by the way, The Color of Light is now available on Audible as well as available as an audio CD with the same wonderful narrator, Karen White, as we’ve had for all the books. That’s the cover at the top.
And another “Oh?” Just an aside. If you’re not on my newsletter list, this might be a good time to sign up so you don’t miss out on my surprise.
Stained Glass Cookies
Adapted from Food Network and Martha Stewart
Yield: 4 dozen approximately
1 cup sugar
1 cup (2 sticks) of butter
1 teaspoon vanilla extract (you can substitute lemon extract)
3 cups all-purpose flour
A variety of hard candies in bright colors–Jolly Rancher assorted or original work well.
1 2 1/2 to 3 inch circular or ornament shaped cookie cutter
1 small star shaped cookie cutter that fits well inside the circle and leaves a substantial rim.
Preheat oven to 350 degrees F.
Using the paddle attachment on your stand mixer, cream the sugar and butter until smooth. Add the egg and the extract, and when creamy, add the flour until mixed. Now scrape the dough on to a sheet of plastic wrap, and press it into a rectangle. Cover and seal with plastic wrap and place in the refrigerator for an hour or more.
Remove the dough, unwrap and slice into thirds. Roll each piece to 1/4″ or slightly thinner. Using the circle cookie cutter, cut as many circles as possible. Repeat with all of the dough. Next use the star cutter and cut a star shape inside each circle. Reroll star scraps, or bake separately and decorate.
Line cookie sheets with parchment and place cookies on them, leaving room between for expansion.
Separate candies by color. Place each into small plastic bags and after covering with a dish towel or pot holder, break up candy into tiny pieces with a hammer or mallet. Fill each of the the star-shaped holes with different colors of crushed candy. Be creative.
Bake for 10 to 15 minutes or until lightly golden brown, and the candy has melted.