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Christmas Window Pane Stained Cookie

A festive cookie featuring a buttery dough and colorful hard candy centers, perfect for holiday celebrations.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings: 20 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, room temperature Use soft enough to press with a finger.
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 tsp almond extract Optionally swap for more vanilla extract.
  • 2 3/4 cups all-purpose flour, spooned and leveled Can substitute with white whole wheat flour.
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt Reduce if using salted butter.
Stained Glass Center
  • 1 cup hard candy, separated by color, crushed Use red, green, and yellow for best effect.
  • Thin ribbon for threading through a small hole in each cookie Optional for hanging.

Method
 

Preparation
  1. In a large bowl, beat the butter and sugar with a hand mixer on medium speed for 2 to 3 minutes until light and fluffy.
  2. Beat in the egg, vanilla extract, and almond extract until well blended.
  3. Add the flour, baking powder, and salt to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix.
  4. Divide the dough into two disks, wrap in plastic wrap, and chill for at least 1 hour.
Baking
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. Roll one disk of dough on a lightly floured surface to 1/4-inch thickness.
  3. Cut out large cookie shapes, then cut a smaller window from the center of each.
  4. Fill each center with one color of crushed hard candy, ensuring it doesn't overflow.
  5. Bake for 10 to 12 minutes until edges are lightly golden and candy is melted.
  6. Let the cookies cool on the pan for 20 to 30 minutes until centers firm up.
Serving
  1. If made with a hanging hole, thread a ribbon through it and use as an edible ornament.
  2. Store extras in a single layer to keep candy intact.

Notes

Chill dough for at least 1 hour before rolling out. Avoid overfilling candy centers, and let cookies cool completely on baking sheets.