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Price Rite of Bethlehem
1001 8th Avenue null
PA, 18018
6108822356
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JOLLYRANCHERStainedGlassWindowCookies.jpg
JOLLYRANCHERStainedGlassWindowCookies.jpg
Recipes

Recipe Details

JOLLY RANCHER Stained Glass Window Cookies
JOLLY RANCHER Hard Candy becomes sweet colored "glass" pieces thanks to this recipe. Bake the cut out candy pieces into Halloween sugar cookies, or reuse the recipe with different shapes for another holiday!
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Recipe - Price Rite of Bethlehem
JOLLYRANCHERStainedGlassWindowCookies.jpg
JOLLY RANCHER Stained Glass Window Cookies
Prep Time120 Minutes
Servings30
Cook Time10 Minutes
Ingredients
3/4 cup butter or margarine (1-1/2 sticks) , softened
1/2 cup sugar
1 egg
1 tsp vanilla extract
3/4 tsp lemon or orange extract
Food color (optional)
2 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
30 JOLLY RANCHER Original Hard Candies in assorted colors
1/4 cup (Optional) HERSHEY'S SPECIAL DARK Cocoa
Directions
  1. Beat butter and sugar until creamy. Add egg, vanilla and lemon extract; blend well. (Add about 1/2 teaspoon food color if colored dough is desired.) Stir together flour, baking powder and salt; gradually add to butter mixture. (Batter will be sti; stir in last part with wooden spoon or work in with hands.) Divide dough in half. Roll each half into ball and flatten to form disk; wrap each disk and refrigerate until dough is firm enough to roll.
  2. Place candies of same color in food processor; coarsely crush. (Or place candies in heavy-duty food storage bag and crush with rolling pin.) Store crushed candies in food storage bags until ready to use so that candies don't clump.
  3. Roll one half of dough at a time between two pieces of wax paper to about 1/8 inch thickness. Remove top sheet of wax paper. Cut into desired shapes with cookie cutters. Remove excess dough from around cut-outs. Slide bottom sheet with cookies onto tray or cookie sheet. Refrigerate cookies and tray.
  4. Heat oven to 350°F. Line several cookie sheets with foil; spray lightly with nonstick cooking spray. When firm peel wax paper from bottom of cookies and place on prepared cookie sheet. With wooden pick or straw, pierce small hole at top of cookie for use as hanging ornament, if desired. Cut out shapes for the stained glass in each cookie using small cookie cutters or small knife.
  5. Partially bake cookies 6 to 7 minutes. Remove from oven and cool cookie sheet and cookies on wire rack. Fill cut-out areas with crushed candies. Return cookies to oven; bake an additional 4 to 5 minutes or until candies are melted. Allow cookies to cool completely on cookie sheet. Carefully peel off foil; store in covered container with wax paper between cookies.CHOCOLATE DOUGH: Add an additional 1 teaspoon vanilla extract and omit lemon or orange extract. Decrease all-purpose flour to 2-1/2 cups and stir in 1/4 cup HERSHEY'S SPECIAL DARK Cocoa. Proceed as above.
120 minutes
Prep Time
10 minutes
Cook Time
30
Servings
null
Calories

Shop Ingredients

Makes 30 servings
3/4 cup butter or margarine (1-1/2 sticks) , softened
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PriceRite Whipped Butter Cup - Salted, 8 Ounce
$2.49
$0.31/oz
1/2 cup sugar
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PriceRite Extra Fine Granulated Sugar, 4 Pound
$1.69
$0.42/lb
1 egg
an image
Eggland's Best Eggs - Hard Cooked, 6 Each
$2.99
$0.50 each
1 tsp vanilla extract
an image
Badia Pure Vanilla Extract, 2 Fluid Ounce
$5.99
$3.00/fl oz
3/4 tsp lemon or orange extract
an image
Badia Pure Vanilla Extract, 2 Fluid Ounce
$5.99
$3.00/fl oz
Food color (optional)
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Badia Food Colors & Easter Egg Dye, 1.2 Ounce
$1.99
$1.66/oz
2 3/4 cups all-purpose flour
an image
Goya Enriched Wheat Flour, 24 Ounce
$1.49
$0.06/oz
1/2 tsp baking powder
an image
Baking Powder, 8.1 Ounce
$0.99
$0.12/oz
1/2 tsp salt
an image
PriceRite Iodized Salt, 26 Ounce
$0.49
$0.02/oz
30 JOLLY RANCHER Original Hard Candies in assorted colors
an image
Jolly Rancher Hard Candy Assortment, 14 Ounce
$2.49
$0.18/oz
1/4 cup (Optional) HERSHEY'S SPECIAL DARK Cocoa
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ShopRite Baking Cocoa, 8 Ounce
$2.79
$0.35/oz

Directions

  1. Beat butter and sugar until creamy. Add egg, vanilla and lemon extract; blend well. (Add about 1/2 teaspoon food color if colored dough is desired.) Stir together flour, baking powder and salt; gradually add to butter mixture. (Batter will be sti; stir in last part with wooden spoon or work in with hands.) Divide dough in half. Roll each half into ball and flatten to form disk; wrap each disk and refrigerate until dough is firm enough to roll.
  2. Place candies of same color in food processor; coarsely crush. (Or place candies in heavy-duty food storage bag and crush with rolling pin.) Store crushed candies in food storage bags until ready to use so that candies don't clump.
  3. Roll one half of dough at a time between two pieces of wax paper to about 1/8 inch thickness. Remove top sheet of wax paper. Cut into desired shapes with cookie cutters. Remove excess dough from around cut-outs. Slide bottom sheet with cookies onto tray or cookie sheet. Refrigerate cookies and tray.
  4. Heat oven to 350°F. Line several cookie sheets with foil; spray lightly with nonstick cooking spray. When firm peel wax paper from bottom of cookies and place on prepared cookie sheet. With wooden pick or straw, pierce small hole at top of cookie for use as hanging ornament, if desired. Cut out shapes for the stained glass in each cookie using small cookie cutters or small knife.
  5. Partially bake cookies 6 to 7 minutes. Remove from oven and cool cookie sheet and cookies on wire rack. Fill cut-out areas with crushed candies. Return cookies to oven; bake an additional 4 to 5 minutes or until candies are melted. Allow cookies to cool completely on cookie sheet. Carefully peel off foil; store in covered container with wax paper between cookies.CHOCOLATE DOUGH: Add an additional 1 teaspoon vanilla extract and omit lemon or orange extract. Decrease all-purpose flour to 2-1/2 cups and stir in 1/4 cup HERSHEY'S SPECIAL DARK Cocoa. Proceed as above.