Emily Chan
At last, you’ve got stained glass sugar cookies that create a stunning windowpane effect. You’ll be delighted with how beautiful they turn out!
@constellationinspiration Day 7: stained glass sugar cookies 50 g (1/4 cup) granulated sugar Zest of one lemon 150 g (2/3 cup) unsalted butter, room temperature 1 large egg yolk, room temp 2 tsp vanilla 160 g (1 1/3 cup) all-purpose flour 1/4 tsp salt Jolly ranchers hard candies, crushed Preheat oven to 350F and line a baking sheet with parchment paper. Set aside. Zest lemon over the bowl of granulated sugar. Using your fingers, rub lemon zest and sugar together until fragrant. In a large bowl combine butter and lemon-sugar. Mix until smooth. Add in egg yolk and vanilla. Mix until combined Add flour and salt. Mix until just combined Lay down a piece of parchment paper and transfer dough to the parchment. Lay a second piece of parchment over the dough and roll out dough to 1/4-inch in thickness. If the dough is too soft at this point, transfer the rolled out dough to firm up in the refrigerator for 15 min Using cookie cutters of choice, stamp out cut outs. Using a smaller cookie cutter, stamp cut outs at the centre of each cookie Transfer the cut outs to the lined baking sheet. Fill the centre of each cookie with crushed jolly ranchers Transfer baking sheet to refrigerator or freezer to chill cut outs until firm — this will prevent spreading Bake for 10 – 14 min (time will depend on shape and size of cookie), until edges the bottom of each cookie is a light golden brown Wait 20 minutes before transferring cookies to a wire rack to cool completely Optional: decorate cooled stained glass cookies with royal icing #holidaybaking #christmascookies #christmascookie #sugarcookies
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