Stained Glass Window Shortbread Cookies

To add a little bit of ~ character ~ to our Christmas cookie boxes!! Plus, this recipe is soooo easy! I pretty much used the same shortbread cookie recipe for all of my cookies this year.

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Ingredients

Shortbread Cookies

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup granulated sugar

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• Extra flour for rolling

Stained Glass Centers

• Jolly Ranchers, assorted colors

• (Optional) Additional crushed candy for color variety

Instructions

1. Prepare the Shortbread Dough

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.Add the flour and salt, mixing until a soft dough forms.Blend in the vanilla extract.Shape the dough into a disc, wrap tightly, and refrigerate for 30 minutes to firm for rolling.

2. Crush the Jolly Ranchers

Place the Jolly Ranchers in a plastic bag and crush with a rolling pin or heavy pan until they become fine, even pieces.Keep colors separate if you want distinct stained-glass windows.

3. Roll and Cut

On a lightly floured surface, roll the chilled dough to a 1/4-inch thickness.Cut out cookie shapes using a larger cookie cutter.Using a smaller cutter, cut out a center window from each cookie.Transfer cookies to a parchment-lined baking sheet.

4. Fill the Windows

Spoon a small amount of crushed Jolly Ranchers into the center cut-outs, filling just enough to create a flat layer when melted but not enough to overflow.

5. Bake

Bake at 325°F (160°C) for 12–15 minutes, or until the shortbread edges are just lightly golden and the candy has melted into a smooth stained-glass effect.Allow the cookies to cool completely on the baking sheet — the candy centers need time to harden.

6. Cool and Store

Once fully cooled and the centers are set, gently lift cookies with a metal spatula.Store in a single layer or between sheets of parchment to prevent sticking.