Glass Candy Cookies (Print Version)
# Ingredients:
→ Base Dough
01 -
3/4 cup (170g) softened unsalted butter
02 -
3/4 cup (150g) white sugar
03 -
2 1/4 cups (281g) plain flour, plus extra for dusting
04 -
1 large egg at room temperature
05 -
2 teaspoons vanilla extract
06 -
1/2 teaspoon baking powder
07 -
1/4 teaspoon table salt
→ Candy Filling
08 -
15-20 hard candies like Life Savers or Jolly Ranchers, unwrapped
→ Extra Decorations
09 -
1 egg white (large) or 2 tablespoons of water
10 -
1/3 cup (65g) sprinkles or coarse sugar
# Instructions:
01 -
In a medium bowl, stir together the flour, salt, and baking powder. Leave it aside for later.
02 -
Beat the softened butter and sugar until smooth and fluffy, then add the egg and vanilla. Gradually mix in the dry ingredients. If it feels too sticky, toss in an extra tablespoon of flour.
03 -
Split the dough into two parts, roll each 1/4-inch thick between sheets of parchment paper. Stack them on top of each other and chill in the fridge for 1-2 hours.
04 -
Separate the candies by color and use a rolling pin to smash them into little pieces. Keep them handy for later.
05 -
Cut the dough into shapes using a large cutter, then create smaller holes in the center using a smaller cutter. Spoon the crushed candies into the holes, filling them about three-quarters full.
06 -
Bake at 350°F for 12-13 minutes until the candy melts and the cookies are lightly golden. Let them cool completely before touching.
# Notes:
01 -
Store the cookies at room temperature and they'll stay fresh for up to 7 days.
02 -
To keep them longer, refrigerate for up to 10 days.