Fun and festive stained glass cookies are almost too pretty to eat.
Thats why we adorn them in all thesprinkles, icings, and colorful toppers we can around the holidays.
For less mess, but just as much color, try these Stained Glass Cookies.
Credit:Brian Woodcock; Food Stylist: Ruth Blackburn; Prop Stylist: Lydia Pursell
Just confirm to finely crush thecandiesbefore baking, as a fine texture makes sprinkling them evenly a lot easier.
Beat in egg yolks and almond extract until just combined, about 30 seconds.
Add flour and salt; beat on low speed just until combined, about 30 seconds.
Divide dough in half.
Shape each half into a 6-inch disk, and wrap each disk tightly with plastic wrap.
Chill until dough is firm, at least 2 hours or up to 3 days.
Preheat oven to 350F.
Let dough stand at room temperature 10 minutes.
Roll each dough half on a lightly floured surface to 1/4-inch thickness.
Cut dough using a 4-inch snowflake cookie cutter.
Using a 2-inch snowflake cookie cutter, cut center out of each larger cookie.
Reroll and cut scraps twice; chill if dough becomes too soft to work with.
Sprinkle about 1/2 teaspoon crushed candies in center of each cutout cookie.
(Dont worry about spreading to edges; candies will melt and fill in.)
Brush tips of dough with egg white, and sprinkle with sparkling sugar.
Let cool slightly on baking sheets, about 5 minutes.
Transfer to a wire rack, and let cool completely, about 20 minutes.
Transfer to a resealable container, and store at room temperature up to 4 days.
