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Stained Glass Butterfly Cookies

Photo courtesy of Women's Day

Photo courtesy of Women’s Day

It is Springtime and the best time to make sweet treats for your kids. Woman’s Day Magazine has been one of our favorite resources to be inspired to make delicious and creative treats with our children, and this months issue is packed full of a great recipes for Spring and Mother’s Day. Now that the temperature is rising, and the flowers are back in bloom this adorable dessert will bring the outdoors right into your kitchen!

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Stained glass butterfly cookies
Active: 1 hr 30 min – Total: 2 hr 30 min
Makes: About 6 dozen
· 2 ¾ cups of all-purpose flour
· ½ tsp baking powder
· ¼ tsp kosher salt
· 1 cup (2 sticks) unsalted butter, at room temperature
· ¾ cup of granulated sugar
· 1 large egg
· 1 ½ tsp pure vanilla extract
· 16 hard candies, assorted colors (such as jolly ranchers, sour balls or Life Savers), each color finely crushed
· Butterfly-shaped cookie cutters (assorted sizes)
· Small aspic or other tiny shaped cutters (ateco.com)
· Colored royal icing, for decorating

1. Heat oven to 350 F. Line baking sheets with parchment. In a large bowl, whisk together the flour, baking powder and salt.
2. Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, then the vanilla.
3. Reduce mixer speed to low; gradually add the flour mixture, mixing until just incorporated. Shape the dough into 4 disks; roll each between 2 sheets of wax paper to ⅛ in. thick. Refrigerate until firm, about 30 minutes (or freeze for 15).
4. Using floured butterfly cookie cutters, cut out cookies and place them on the prepared sheets. Refrigerate until firm. Using smaller cutters, cut out the center for the body and parts of the wings. Reroll, chill and cut the scraps. If desired, insert part of a toothpick in the top corner of each cookie (this will allow you to hang them). You may need to make this hole larger to accommodate a ribbon or leave one piece of the stained glass unfilled with candy.
5. Bake, rotating the positions of the pans halfway through, until the cookies are just set and beginning to turn light golden brown around the edges, 8 to 10 minutes. Let cool on the sheets.
6. Spoon crushed candy into the cutouts within each cookie until level with top of dough; brush off stray pieces. Bake until the candies have melted, 2 to 3 minutes. Let cool on the sheets.
7. If desired, decorate the cookies with royal icing.

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