How much prettier can this sugar cookie be? Not much! It is filled in the middle with chopped fruity candies that melt and resemble stained glass. Very colorful and enticing. What I love about this is you can enjoy the cookie without a thick icing on it and then bite into the ever so irresistible thin candy in the middle.
This sugar cookie is very easy to make and a super fun project for kids. Kids love to fill the middle with assorted fruit candies and watch it turn into a ‘window’. So, make sure to have this sugar cookie in your cookie repertoire.
These are refrigerator cookies, meaning the dough will be very soft and will need to be chilled for at least 2 hours. The good news is you can make the dough up to 2 weeks ahead of time and refrigerate it until you are ready to use it. This sugar cookie will also freeze beautifully for about 4 months.
This is what you are going to need for this beautiful sugar cookie recipe:
Makes about 30 cookies
½ cup unsalted butter – room temperature
1 cup sugar
1 tsp. almond extract
1 egg
2 cups of flour
½ tsp. salt
½ tsp. baking powder
About 30 fruit candies – chopped
Sift together the flour, salt and baking powder.
Cream the butter and sugar in a bowl. Add the almond extract and the egg. Mix until completely uniform. Add the dry ingredients. Mix until the dough resembles thick bread crumbs.
Press the dough together to form a ball. Cover in plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 325 degrees.
Take dough out of the fridge. Tear 1/3rd of the dough and roll out – on a floured board – to 1/8th of an inch. Use your favorite cookies cutter shapes and cut the cookies. Carefully place cookies on a parchment paper lined baking sheet.
Using a sharp knife – cut a triangle of circle in the middle of your cookie, depending on the shape you picked. Make sure to reuse the dough. Place a few chopped candies in the hole.
Place the baking sheet into the oven and bake for about 10 minutes – until the candy has melted and the cookies are very light brown. Do not over bake them as the candy will start to bubble and get ruined.
Remove from oven and allow cooling on sheet for about 5 minutes. Carefully transfer cookies onto a wire cooling rack. Serve and enjoy! These cookies will last for a week in an airtight container, at room temperature.
2 cookies – CALORIES 198.03; FAT 6.73 grs (sat 4.06; mono 1.75; poly 0.38); PROTEIN 2.31 grs ; FIBER 0.67 grs; CARBS 32.39 grs; CHOLESTEROL 28.90 mg; IRON 0.89 mg; SODIUM 102.97 mg; CALCIUM 19.59 mg
