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Stained-Glass Bubble Cookies

You can see right through these near-transparent cookies just as if they were a

collection of iridescent bubbles! Make them in a variety of sizes—just as if they

were real bubbles—using hard candies in a range of pastel hues.

Makes about 30 cookies

Nonstick cooking spray

All-purpose flour for dusting

1 bag (7 oz) hard candies in

assorted colors

Dough for Shimmery Sugar Cookie

Stars (page 25) prepared through

Step 2

1

PREPARE THE PANS. Preheat the oven to 350°F. Line 2 cookie

sheets with parchment paper, then lightly spray the parchment with

cooking spray.

2

CRUSH THE CANDIES. Separate the candies by color. Put each

color into a heavy-duty lock-top plastic bag, press out the air, and

seal the bag closed. Lay each bag flat and roll a rolling pin over it to

crush the candies.

3

CUT OUT THE COOKIES. Unwrap the dough and set it on a lightly

floured work surface. Dust the rolling pin with flour and roll out the

dough ⁄ inch thick. Using a 3-inch round cookie cutter, cut out

as many cookies as possible. Transfer the cutouts to the prepared

cookie sheets, spacing them about 1 inch apart. Using a smaller round

cookie cutter, cut out a “window” from the center of each cutout and

carefully lift out the smaller round of dough. Gather up the dough

scraps and the smaller rounds, press them together, roll out, and cut

out more cookies. (If the dough has warmed too much to roll easily,

wrap and refrigerate until firm, then try again.) Refrigerate or freeze the

cookie sheets until the cutouts are firm, at least 15 minutes.

4

BAKE THE COOKIES. Place 1 cookie sheet into the oven and

bake the cookies for 8 minutes. Remove the pan from the oven

and carefully fill the window of each cutout with crushed candies,

keeping the colors separate or mixing them as you wish. Return the

pan to the oven and continue to bake until the edges of the cookies

are light golden brown and the candies have melted, 6–8 minutes.

Let cool completely on the pan on a wire rack before serving. Repeat

with the remaining cookie sheet of cookies.

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22 Cookies, Brownies & Bars