Better Homes And Gardens Stain Glass Candy Recipe

Stained Glass Butterfly Cookies Recipe

Photo credit: Con Poulos; Food styling: Susan Varjaranant: Prop styling: Megan Hedgpeth

These butterfly cookies are gorgeous (and tasty) works of art!

Yields: 1 dozen

Prep Time: 1 hour 30 mins

Total Time: 1 hour 30 mins

<strong>Cookies</strong>

2 3/4 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. kosher salt

1 c. (2 sticks) unsalted butter, at room temperature

3/4 c. granulated sugar

1 large egg

1 1/2 tsp. pure vanilla extract

16 hard candies, assorted colors (such as Jolly Ranchers, sour balls, or Life Savers), each color finely crushed

Butterfly shaped cookie cutters (assorted sizes)

Small aspic or other tiny shaped cutters

<strong>Royal Icing</strong>

3 large egg whites

1/2 tsp. cream of tartar

1 lb. confectioners' sugar

gel paste food coloring, different colors

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Heat oven to 350 degrees F. Line baking sheets with parchment. In a large bow, whisk together the flour, baking powder, and salt.
Using and electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, then the vanilla.
Reduce mixer speed to low; gradually add the flour mixture, mixing until just incorporated. Shape the dough into 4 disks; roll each between 2 sheets of wax paper to 1/8 inch thick. Refrigerate until firm about 30 minutes (or freeze for 15).
Using floured butterfly cookie cutters, cut out cookies and place them on the prepared sheets. Refrigerate until firm. Using smaller cutters, cut out the center for the body and parts of the wings. Reroll, chill and cut the scraps. If desired, insert part of the toothpick in the top corner of each cookie (this will allow you to hang them. You may need to make this hole larger to accommodate a ribbon or leave one one piece of the stained glass unfilled with candy.
Bake, rotating the positions of the pans halfway through, until the cookies are just set and beginning to turn light golden brown around the edges, 8 to 10 minutes. Let cool on sheets.
Spoon crushed candy into the cut outs within each cookie until level with top of the dough; brush off stray pieces. bake until the candies have melted, 2 to 3 minutes. Let cool on sheets.
Meanwhile, make the royal icing. Using an electric mixer beat the egg whites and cream of tartar on medium-high speed in a large bowl until foamy, about 1 minute. Reduce the speed to low and gradually add the confectioners' sugar, beating until just incorporated. Increase the speed to high and beat until medium stiff glossy peaks form, 5 to 7 minutes. Separate into bowls and tint different colors with the food coloring.
Transfer the icing to separate pastry bags fitted with fine tips and decorate cookies.

PER COOKIE 116 CAL, 3 G FAT (1 G SAT FAT), 2 MG CHOL, 36 MG SOD, 0 G PRO, 20 G CAR, 0 G FIBER

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