Stained-Glass Teardrops Recipe

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Stained-Glass Teardrops
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Ingredients
7
Count
Nutrition
1003
Calories
Total time
195
Minutes
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Ingredients:

  • 2 1/2 cups all-purpose flour
  • 3/4 tsp salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 tsp vanilla
  • 6 to 8 oz individually wrapped assorted fruit-flavored hard candies such as sour balls

Directions:

  1. Whisk together flour and salt in a small bowl.
  2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld, then beat in egg and vanilla. Add flour mixture and mix at low speed until just combined.
  3. Form dough into 3 (5-inch) disks and chill, each disk wrapped in plastic wrap, until firm, at least 2 hours.
  4. While dough chills, unwrap candies and separate by color in small heavy-duty sealable plastic bags. Seal bags, forcing out air, then coarsely crush candies by wrapping each bag in a kitchen towel and pounding bags with a rolling pin.
  5. Preheat oven to 350°F.
  6. Roll out 1 piece of dough into a 9-inch round (1/8 inch thick) on a well-floured surface with floured rolling pin (keep remaining dough chilled). Cut out as many cookies as possible from dough with large cutter and transfer to a Silpat-lined baking sheet, arranging about 1 inch apart. Cut out centers from cookies with small cutter and add to scraps. Spoon about 1/2 to 1 teaspoon crushed candy (depending on size of cutout) in center of each cookie. (If you want to use these cookies as tree ornaments, make a hole with a drinking straw in each for hanging.)
  7. Bake in middle of oven until edges are golden, 10 to 12 minutes, then cool cookies completely on baking sheet on a rack, about 10 minutes. Transfer with a metal spatula to a plate or an airtight container. Gather scraps and chill until firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll once) in same manner on cooled baking sheet.
  8. Cooks' notes: • Dough can be chilled up to 3 days.
  9. • If dough becomes too soft to roll out, rewrap in plastic and chill until firm.
  10. • Cookies keep, layered between sheets of wax paper or parchment paper, in an airtight container at room temperature 1 week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1003.15 Kcal (4200 kJ)
Calories from fat 638.84 Kcal
% Daily Value*
Total Fat 70.98g 109%
Cholesterol 229.52mg 77%
Sodium 465.25mg 19%
Potassium 123.37mg 3%
Total Carbs 82.14g 27%
Sugars 22.19g 89%
Dietary Fiber 2.34g 9%
Protein 10.29g 21%
Vitamin A 0.9mg 28%
Iron 1mg 6%
Calcium 39.8mg 4%
Amount Per 100 g
Calories 500.51 Kcal (2096 kJ)
Calories from fat 318.74 Kcal
% Daily Value*
Total Fat 35.42g 109%
Cholesterol 114.52mg 77%
Sodium 232.13mg 19%
Potassium 61.55mg 3%
Total Carbs 40.98g 27%
Sugars 11.07g 89%
Dietary Fiber 1.17g 9%
Protein 5.13g 21%
Vitamin A 0.4mg 28%
Iron 0.5mg 6%
Calcium 19.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.5
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Total Fat

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