Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

» Pale Yellow

Cream together butter and sugar until pale yellow.

Stained Glass Sugar Cookies

Tracy Byrne

When I saw these cookies in the December issue of Everyday Food, I was excited!  They looked pretty awesome, yet deceptively simple.  I love chocolate and rich desserts, but I do recognize that not everyone shares my taste.  When putting together my Christmas cookie list, I wanted a cookie that was simple, sweet, and non-chocolate.  These stained glass sugar cookies fit the bill perfectly!  They received a lot of positive feedback from the non-chocolate lovers and chocolate lovers in my life!  I feel like you could use any hard candy to make them peppermint flavored, cinnamon flavored, or even butterscotch flavored.  The bright color and flavor of the Jolly Ranchers really made me happy!

Warning - I did ding up my wooden rolling pin pretty badly trying to crush the Jolly Ranchers!  I know I need a better quality rolling pin anyway, but I love that I bought that rolling pin at Meijer when I was in college.  So many good memories together!

Print the Recipe!

Stained Glass Sugar Cookies Everyday Food, December 2011, page 103

Yield - 3 dozen

3 cups flour 3/4 tea. baking powder 1/4 tea. salt 1 cup unsalted butter, room temperature 1 1/4 cup sugar 4 large egg yolks 1 table. vanilla extract Finely crushed Jolly Ranchers

Sift together the flour, powder, and salt onto parchment paper.  Beat the butter and sugar on high speed in a mixer with a paddle attachment until light and fluffy for about 3 minutes.  Add in the egg yolks and the vanilla and beat to combine.  On lowest speed, add in the flour and beat until everything is just combined.  Divide the dough in half and wrap each half in plastic wrap to be refrigerated for about 30 minutes.

Preheat the oven to 350 °F.  On a floured surface, roll the dough into a thickness of 1/8" and use a medium cutter dipped in flour to cut out your shape.  Use a smaller cutter to cut out the middle shape.  With a small offset spatula, place each cookie on a parchment lined baking sheet.  Refrigerate for 30 minutes.

Crush the Jolly Ranchers in a plastic bag wrapped in a towel using your rolling pin.  Bake each cookie tray for about 4 minutes and then pull out of the oven to sprinkle the crushed Jolly Ranchers in the centers.  Bake for another 4-5 minutes until the cookies just begin to brown and the candy is melted.  Let cool on the cookie sheet and then finish cooling on a wire rack.  You need to use parchment because the parchment allows the cookies to peal off very nicely!