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Stained-Glass Sugar Cookies

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Recipe photo courtesy of Romulo Yanes

These delicious mouthfuls are fun to bake and make fabulous presents when wrapped and tied with a bow.

Source: Everyday Food, December 2011
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

To crush the hard candy, seal in a zip-top bag and pound with a meat mallet or small skillet.

Disks of dough can be refrigerated overnight or frozen, up to 1 month, and thawed in the refrigerator. Let sit at room temperature until soft enough to roll. Cookies can be stored in airtight containers, up to 1 week.

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Reviews

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How would you rate this recipe?
118
  • casskrause
    24 DEC, 2015
    I am not a baker, yet these cookies came out beautifully. I wish I could post a picture. The dough did seem scarily crumbly at first but I worked it with my hands and it turned in to the perfect consistency. The only warning I would give is that these cookies are very labor intensive (if you want them to be picture perfect). It took me a couple hours and that was with making the dough ahead of time. I am very happy with this recipe! Follow it, exactly, and you will have no problems!
    Reply
  • Greg Bleys
    13 FEB, 2013
    I tried it: http://i.imgur.com/yLvvx1q.jpg I think I nailed it right on the head, guys.
    Reply
  • Douglas Robertson
    13 JAN, 2013
    The concept is brilliant. Use the cookie recipe from Cook's Illustrated to run with Martha's concept. I did and the results were stunning.
    Reply
  • ellemgee
    10 JAN, 2013
    Mine came out great! I used a large star with the mini six point star and they were gorgeous. I refrigerated longer than 30 minutes only because I was distracted...just in case that helps with the above complaints.
    Reply
  • Marleen Idaho
    26 DEC, 2012
    Well I tryed the recipe and it was a disaster. I followed the recipe to a T and when I tryed to roll it out it shattered and crumbled everywhere. I am very upset because I was suppose to take cookies over for a dinner party and ended up having to buy some because I didn't have time to make another batch. I will not I repeat will not use any of Martha Stewart recipes again ever this is the 2nd disaster.
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  • palmcoffee
    19 DEC, 2012
    the dough is terrible, It cracked as i was rolling it out - very hard to work with - I will never use this recipe again. Its too bad too because they looked so cute in the picture
    Reply

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