Stained Glass Heart Cookies
Deliciously soft, buttery, melt-in-your-mouth sugar cookies that are heart-shaped, and filled with melted hard-boiled sweets for a beautiful stained glass effect. Perfect for Valentine's Day!
Servings: 28 - 30 cookies
Calories: 193kcal
Ingredients
- 1 cup (226g) unsalted butter melted
- 1 cup (200g) caster/granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 cups (375g) plain/all-purpose flour
- ¼ cup (31g) cornflour/cornstarch
- ½ teaspoon salt
- 15 - 20 hard-boiled sweets crushed (I used Pear Drops)
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside.
- In a large bowl, whisk together the butter and sugar until smooth and combined.
- Add the egg yolk and vanilla, and whisk until combined.
- Add the flour, cornflour, and salt, and mix until combined and a smooth dough is formed.
- Transfer the dough to a lightly floured surface and roll out to a thickness of 1/4 inch.
- Using heart cookie cutters, cut out your hearts, then cut out a smaller heart from the centres.
- Place them onto the prepared baking tray. Re-roll leftover dough and repeat.
- TIP: This dough holds its shape well when baked, but you can freeze the cut-outs for 10 - 20 minutes for minimal spreading.
- Add crushed hard-boiled sweets to the cut-out centres, and bake for 10 - 12 minutes or until lightly browned around the edges.
- Allow to cool on the baking tray until the candy filling has set and hardened.
Notes
Cookies stays fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough can be wrapped in clingfilm and kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before using.
Nutrition
Serving: 1cookie | Calories: 193kcal | Carbohydrates: 26g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 57mg | Sugar: 13g