Chef Gigi Gaggero

I use half of my cut-out cookie dough recipe to make these cookies, and the glass-like centers are created by melting hard candies in the oven. For variety, I also use gingerbread cookie dough. My kids loved making these in middle school; it’s as fun as a science project at home! You can use a few different candy colors to create a swirl effect or stick to single holiday colors for a festive look. The key is to cut out the center of the cookie at an ideal size for the piece of candy you’ll be using. You can even crush up lollipops for this! Decorate the cookie portion with royal icing or leave it plain. Just let your creativity flow, and have fun!

You’ll Need:

3 cups, all-purpose flour

1 1/2 teaspoons fresh baking powder

1/8 teaspoon salt

8 ounces cold unsalted butter, cut into 1-2 inch chunks

1 cups white granulated sugar

1 large eggs, plus 1 yolk (for a softer cookie)

1 teaspoon good-quality Madagascar or Bourbon vanilla extract

1/8 teaspoon good quality lemon or almond extract (optional)

Jolly Rancher candies or your favorite hard candy

Here’s How:

Step 1: In the bowl of your stand mixer fitted with a paddle attachment or a large mixing bowl using your hand beater, cream the cold butter with the sugar until light and fluffy and sugar crystals are melted and dissolved. About 2-3 minutes.

Step 2: Add the eggs, one at a time- beating in between each addition. Add the extracts. Mix well.

Step 3: In an additional medium-sized bowl, stir with a whisk or fork to incorporate the baking powder and salt well throughout the flour.

Add the dry ingredients to the wet ingredients in two or three batches- mixing slowly until incorporated and the dough comes together.

Step 4: Turn out onto a lightly floured surface and quickly, by hand – knead until dough forms a ball. Flatten and shape into a large 12 x 12 x 1/2 inch thick large square. Cut with a knife into quarters and individually wrap air-tight in plastic wrap. Chill for a minimum of 1 hour, up to 10 days.

Step 5: Roll chilled dough out on a lightly floured surface. And use your favorite cookie cutter and a smaller one to cut a center window. Place on a baking sheet and unwrap one candy per one-inch cut-out. Or fill to the top with crushed candy pieces.

Step 6: Bake in a Preheated 350′ F degree oven for 8-12 minutes until the cookie is baked and golden brown and the candies are melted. If the candy centers have bubbles when you pull them from the oven, use a toothpick to stir the molten hot candy until smooth. Be careful; melted sugar is scary hot.

Tips:

-Allow the cookies to cool completely on the sheet pans before removing them.

-I like to cut small holes at the top of the cookie pre-baking and hang them with ribbon on a branch at the dessert table.