Stained Glass Window Shortbread Cookies

To add a little bit of ~ character ~ to our Christmas cookie boxes!! Plus, this recipe is soooo easy! I pretty much used the same shortbread cookie recipe for all of my cookies this year.

Ingredients

Shortbread Cookies

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup granulated sugar

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• Extra flour for rolling

Stained Glass Centers

• Jolly Ranchers, assorted colors

• (Optional) Additional crushed candy for color variety

Instructions

1. Prepare the Shortbread Dough

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.Add the flour and salt, mixing until a soft dough forms.Blend in the vanilla extract.Shape the dough into a disc, wrap tightly, and refrigerate for 30 minutes to firm for rolling.

2. Crush the Jolly Ranchers

Place the Jolly Ranchers in a plastic bag and crush with a rolling pin or heavy pan until they become fine, even pieces.Keep colors separate if you want distinct stained-glass windows.

3. Roll and Cut

On a lightly floured surface, roll the chilled dough to a 1/4-inch thickness.Cut out cookie shapes using a larger cookie cutter.Using a smaller cutter, cut out a center window from each cookie.Transfer cookies to a parchment-lined baking sheet.

4. Fill the Windows

Spoon a small amount of crushed Jolly Ranchers into the center cut-outs, filling just enough to create a flat layer when melted but not enough to overflow.

5. Bake

Bake at 325°F (160°C) for 12–15 minutes, or until the shortbread edges are just lightly golden and the candy has melted into a smooth stained-glass effect.Allow the cookies to cool completely on the baking sheet — the candy centers need time to harden.

6. Cool and Store

Once fully cooled and the centers are set, gently lift cookies with a metal spatula.Store in a single layer or between sheets of parchment to prevent sticking.

A Recipe by Madeline May

Stained Glass Shortbread Cookies

Dessert • Holiday • Cookies

Prep

20 mins

Chill

30 mins

Bake

12–15 mins

Yield

20–24 cookies

Category

Dessert

Difficulty

Easy

Classic vanilla shortbread cookies with melted Jolly Rancher centers that create a beautiful stained-glass effect.

Ingredients

Shortbread Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Extra flour, for rolling

Stained Glass Centers

• Assorted Jolly Ranchers, crushed
• Additional crushed candy, optional for color variation

Instructions

1. Prepare the dough Cream the butter and sugar until light and fluffy. Mix in the flour and salt until a soft dough forms, then blend in the vanilla. Shape into a disk, wrap, and chill for 30 minutes.
2. Crush the candy Place the Jolly Ranchers in a sturdy bag and crush them with a rolling pin. Keep the colors separate if desired.
3. Roll and cut Roll the dough to 1/4-inch thick on a lightly floured surface. Cut large cookie shapes, then cut smaller centers to create windows. Transfer to parchment-lined baking sheets.
4. Fill the centers Fill each opening with a small amount of crushed candy, taking care not to overfill.
5. Bake Bake at 325°F for 12–15 minutes until the edges are lightly golden and the candy has melted into smooth windows. Cool completely on the baking sheet.
6. Cool and store Once the candy has hardened, lift the cookies off the pan with a metal spatula. Store in a single layer or between parchment paper.

Storage

Store in an airtight container at room temperature for up to 1 week, separating layers with parchment paper.

Make Ahead

The dough can be made up to 2 days ahead and refrigerated. Crush the candy just before baking for the brightest colors.

A Note from Madeline May

For the cleanest stained-glass effect, crush the candies evenly and avoid overfilling the centers.

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A Recipe by Madeline May • madelinemayco.com

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