Jon Bennion's Stained Glass Cookies Spicewalla Team 12/10/2021 Share Pin Tweet In this striking and delicious cookie, our baking buddy Jon Bennion (aka @intermediatechef) took his interest in the art of French stained glass and paired it with his passion for baking - lucky us, huh? These aren't as tricky as they may seem, and boy do they make a visual impact. Plus, they've got a flavourful sparkle thanks to our Sugar & Spice collection! Perfect to bake up and give as gifts or keep all to yourself. We won't judge. Time: 2 hours Yield: 24-36 cookies depending on the size of your cookie cutter Ingredients 1 cup salted butter (2 sticks), room temperature 1/8 cup cream cheese, room temperature ¾ cup granulated sugar 1 tsp vanilla extract 1 Tbsp lemon or orange zest 1 whole egg and one egg yolk 2 ¾ cups flour 20 Jolly Ranchers of various colors Spicewalla Cranberry Orange and Lemon Lavender infused sugars Shop the Recipe 3 Pack Sugar & Spice Collection $19.99 Print Preparation With a stand or hand mixer, combine the butter, cream cheese and sugar for about two minutes. Add the vanilla, zest, whole egg & egg yolk and mix for another minute. Add one cup of the flour and mix for 15 seconds. Add a second cup of flour and mix for 15 seconds. Add the final ¾ cup flour and mix until it all comes together. Be careful not to over-mix! Place the dough on plastic wrap, form into a 2-inch high tube shape, tightly cover it in plastic wrap, and let sit in the fridge for at least an hour to cool completely. Preheat your oven to 375°F. Crush your Jolly Ranchers in plastic bags, keeping each color separate. Take your dough out of the fridge and dust your working space with flour. Roll out your dough to ¼ inch thick. With a round cookie cutter, cut out shapes and place on a parchment-lined baking sheet. With a smaller cookie cutout (a much smaller circle, star, or any small shape), remove the center of the cookie. You can re-roll leftover dough, but it's best if you form it back in a disc and let it go back into the fridge for at least 20-30 minutes covered in plastic. Sprinkle some Spicewalla Cranberry Orange or Lemon Lavender infused sugar on the top of the cookies (depending on whether you used orange or lemon zest). Bake cookies for about 7 minutes. Remove from the oven and carefully place broken pieces of the Jolly Rancher candy in the center. Bake for another 5 minutes, until the candy has all melted. Remove from the oven and let the cookies sit on the baking sheet for an hour while the candy cools and sets. Shop the Recipe 3 Pack Sugar & Spice Collection $19.99 Dessert snack vegetarian Comments Add a Comment Name Email Message Please note, comments must be approved before they are published