Rating: 2.5 stars
456 Ratings
  • 1 star values: 79
  • 2 star values: 168
  • 3 star values: 82
  • 4 star values: 52
  • 5 star values: 75
Gina Marie Miraglia Eriquez

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Credit: Victor Schrager

Recipe Summary

hands-on:
1 hr
total:
4 hrs 25 mins
Yield:
Makes 36 to 48 cookies (depending on size of cutters)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes; beat in the egg, vanilla, and salt. Reduce speed to low and add the flour, mixing just until combined (do not overmix).

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  • Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.

  • Heat oven to 350° F.

  • On a lightly-floured surface, roll out each piece of dough to an ⅛-inch thickness. Using 2- to 2 ½-inch cookie cutters, cut the dough into shapes and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch cookie cutter, cut out the centers from each cookie. Reroll and cut the scraps as necessary.

  • Spoon ½ to 1 teaspoon of the crushed candy (depending on the size of the cutout) into the center of each cookie. Bake until just golden at the edges, 7 to 9 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

  • Store the cookies, layered between sheets of wax paper or parchment, in an airtight container at room temperature for up to 1 week.

Nutrition Facts

77 calories; fat 3g; saturated fat 2g; cholesterol 12mg; sodium 32mg; protein 1g; carbohydrates 12g; sugars 5g; fiber 0g; iron 0mg; calcium 2mg.
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