Filling the cutouts of these sugar cookies with crushed hard candy yields the most striking stained glass effect.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg yolks and vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.

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  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a 2 1/2-inch Christmas-ball-shaped cutter, cut out dough (reroll scraps, if desired). Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch star cutter, cut out dough in center of each cookie. Bake until cookies are pale but set, 8 to 10 minutes, rotating sheets halfway through. Remove sheets from oven; fill cutouts with crushed candy. Bake until cookies begin to brown at edges and candy is melted, 3 minutes. Let cool completely on sheets on wire racks.

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.

Reviews (6)

117 Ratings
  • 5 star values: 25
  • 4 star values: 47
  • 3 star values: 28
  • 2 star values: 11
  • 1 star values: 6
Rating: 5.0 stars
01/04/2020
i loved it it is so good
Rating: 5.0 stars
01/03/2020
I loved it I made it in the shape of a heart instead of a star and it worked just fine we also used candy canes. the cookies were made by Andrianna Mueller (12) and iris Edwards(11)
Rating: 5.0 stars
01/03/2020
I loved it I made it in the shape of a heart instead of a star and it worked just fine we also used candy canes. the cookies were made by Andrianna Mueller (12) and iris Edwards(11)
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Rating: Unrated
12/24/2015
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!
Rating: Unrated
02/13/2013
I tried it: http://i.imgur.com/yLvvx1q.jpg I think I nailed it right on the head, guys.
Rating: Unrated
01/13/2013
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.
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Rating: 5 stars
01/10/2013
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.
Rating: Unrated
12/26/2012
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.
Rating: Unrated
12/19/2012
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