Stained Glass Cookies

Ingredients

• ½ cup (115 g) unsalted butter
• at room temperature
• ½ cup (100 g) granulated sugar
• ½ teaspoon salt
• 1 large egg yolk
• 1 tablespoon vanilla extract
• 1½ cups (180 g) all-purpose flour, plus extra for dusting
• ½ cup (100 g) crushed hard candies, such as Jolly Ranchers (see tip below)

Directions

1. Using a stand mixer fitted with the paddle, beat the butter with the sugar and salt on medium-high speed until well combined, about 1 minute. Scrape down the bowl, then add the egg yolk and vanilla extract and mix until combined. Add the flour and mix on mediumlow speed until the dough comes together. Gently knead the dough on a lightly floured counter a few times to smooth. Shape into a large disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Position the oven racks in the top, center, and bottom thirds of the oven. Preheat the oven to 350°F (180°C) and line three baking sheets with baking parchment.
3. Roll out the dough on a lightly floured counter to ¼ inch (6 mm) thickness. Using a 2¼-by-3¾-inch (5.6 by 9.6 cm) diamond cookie cutter, cut into shapes. Using a 1-by-1¾-inch (2.5 by 4.5 cm) diamond cookie cutter, cut out the centers of each shape. Arrange the diamonds on the prepared baking sheets, 1 inch (2.5 cm) apart. Reroll the scraps, then cut out more shapes, repeating until the dough is used.
4. Bake in the top, center, and bottom thirds of the oven, switching the top and bottom sheets halfway through, until the edges are slightly golden, 10 to 12 minutes. Remove from the oven and fill each cutout center with crushed candies. Bake until the candy has melted, 2 to 3 minutes. Let cool on the sheets for 10 minutes, then transfer to wire racks and let cool completely for 20 minutes. Store at room temperature in an airtight container for up to four days.

TIP: To crush, place unwrapped candies in small ziplock bags (divided by colors) and smash with a rolling pin. Use any hard candies and try mixing different colors together for a swirled effect.