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I’m going to show you how to make my favorite stained glass cookies!
This weekend is St. Patrick’s Day, which is a really big day in our family. We’re mostly German, with a small percentage Irish…but that’s not why we celebrate.
You see, five years ago I was a week overdue when I had to hurry home from my biophysical profile because I was in labor! I made it home, and only one midwife made it – just in time for his arrival! He came into this world lightning fast! You can read about our home water birth here.
So naturally, St. Patrick’s Day is extra magical for us. It is my sincerest wish that you create beautiful memories on this day! What better way than to make these Easy Luck of the Irish Stained Glass Cookies?
And while you’re at it, why not whip up The Best No-Bake Shamrock Shake Pie You’ll Ever Make?
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- Powdered sugar or flour, for rolling
- Jolly Rancher hard candies, approximately one candy per cookie
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
- Whisk together dry ingredients: flour, baking powder, and salt. Set aside.
- In a mixing bowl, blend the butter and sugar until creamy and light. Add egg, almond extract, and vanilla extract. Mix well. Slowly add dry ingredients and mix until combined. Dough may be a little crumbly.
- Turn out the dough onto a surfaced sprinkled with powdered sugar or flour. Press into a ball and then roll out to ¼ inch thickness. Use cookie cutters to create shapes. Carefully lift shaped cookies to the baking sheet. Using a flat spatula is recommended to help the cookies maintain their shape.
- Separate Jolly Rancher hard candies by color and place inside a quart-sized freezer bag. Place all bags into a larger gallon-sized freezer bag. Sandwich the gallon-sized freezer bag between two towels and beat candies with the flat side of a meat mallet until crushed. Candy will pierce BOTH bags so be prepared.
- Scoop candy pieces into the cut opening of each cookie. The crushed candy should fill most of the hole and mound a little on top. Depending on the size of your opening, you will use the equivalent of approximately 1 candy for each cookie.
- Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully removing to a cooling rack.
- Store in an airtight container between layers of parchment paper to keep the candy from attaching to the candy in other cookies.
IMPORTANT: Do not crush the Jolly Rancher candies prior to using in step 5, as they will adhere to one another and become a hardened mass of candy. Also, if the dough is rolled too thin, keeping the cookies together while moving them to a baking sheet will be very difficult. Using a flat cookie spatula will help but make sure the cookie dough is at least ¼ inch. Thicker cookies will require more crushed candy. A basting brush can help keep the tiny piece of candy inside the cookie opening.