Name: Windowpane Cookies
Yield: 4
Ingredients: 1 batch Sugar Cookie Dough -; 1/2 c. various sanding sugars -; 1 c. all-purpose flour -; 1/2 tsp. baking powder -; 1/4 tsp. salt -; 1/2 c. unsalted butter -; 3/4 c. sugar -; 2 tbsp. sugar -; 1 egg -; 1 tsp. pure vanilla extract -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Windowpane Cookies

1. 1 batch Sugar Cookie Dough -

2. 1/2 c. various sanding sugars -

3. 1 c. all-purpose flour -

4. 1/2 tsp. baking powder -

5. 1/4 tsp. salt -

6. 1/2 c. unsalted butter -

7. 3/4 c. sugar -

8. 2 tbsp. sugar -

9. 1 egg -

10. 1 tsp. pure vanilla extract -

How to cook deliciously - Windowpane Cookies

1. Stage

Making the Cookie Dough: Sift together flour, baking powder, and salt into a bowl.

2. Stage

In another bowl cream butter and sugar with an electric mixer on medium speed for 2 to 3 minutes, or until light and fluffy. Beat in egg and vanilla. Mix in flour mixture until dough is smooth and firm.

3. Stage

Divide dough in half and shape into two 1/2-inch-thick disks. Cover them in plastic wrap and refrigerate for 2 hours. (At this point the dough can be covered in plastic wrap, sealed in a zip-top plastic bag, and frozen for up to 2 weeks.)

4. Stage

Preheat oven to 350 degrees F. Line several baking sheets with silicone baking mats or parchment paper.

5. Stage

Assembling the Cookies: On a lightly floured work surface, roll dough to a thickness of 1/4 inch. Cut out shapes using the larger cookie cutter and then use the smaller cutters to remove “windows” from those shapes. Arrange cookies about 1 inch apart on prepared baking sheets.

6. Stage

Place candies in plastic zip-top bags (one color per bag), seal bags, and crush them with a rolling pin or meat mallet. Fill cookie windows with crushed candy pieces.

7. Stage

Bake for 8 to 10 minutes, or until edges start to turn golden, rotating sheets halfway through baking time. Place sheets on wire racks to cool for a few minutes before gently removing cookies with a metal spatula. Let cookies cool completely on wire racks. Store between layers of wax paper to prevent sticking in an airtight container for up to 1 week.