Stained Glass Star Cookies
Active Time: 45 mins
Total Time: 2 hrs 55 mins
Yield: 2 1/2 dozen
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 Tbsp. vanilla extract
3 cups all-purpose flour, plus more for the work surface
2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. ground cardamom
1/2 cup finely crushed hard cinnamon or butterscotch disk candies (from about 20 pieces)
Directions:
Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Add eggs, 1 at a time, beating just until incorporated. Beat in vanilla until combined.
Whisk together flour, baking powder, salt, and cardamom in a medium bowl; gradually add to butter mixture, beating on low speed just until combined. Divide the dough in half; transfer each half to a sheet of plastic wrap, and shape each into a 6-inch disk. Wrap in plastic; chill at least 1 hour or up to 1 week.
Preheat oven to 350°F. Working with 1 disk at a time, unwrap dough and roll on a lightly floured work surface to 1/4-inch thickness. Cut cookies using a 3-inch star cutter, and place about 1 inch apart on 2 large baking sheets lined with parchment paper (about 15 cookies per sheet). Cut centers from large stars using a 1 1/4- to 1 1/2-inch star cutter. (The centers may be baked separately, according to instructions below, or reserved and rerolled with scraps to make additional large star cookies.)
Spoon about 1/4 to 1/2 teaspoon of crushed candy in the center opening of each star, using only 1 flavor per star (do not mix candies). Bake, 1 pan at a time, until edges are lightly golden brown, 9 to 10 minutes. Transfer pan to a wire rack, and let cool 10 minutes. Transfer cookies to a rack, and let cool 30 minutes.
Repeat the process with the remaining dough disk.
Recipe courtesy of Southern Living.com
