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Feeding the kids: Stained glass butterfly cookies

The stained glass butterfly cookies recipe can be

The stained glass butterfly cookies recipe can be found in the May issue of Woman's Day magazine. Credit: Con Poulos

In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a fun twist on a classic favorite. I found the recipe in the May issue of Woman's Day magazine.

Stained glass butterfly cookies
(Makes about 6 dozen)

- 2 3/4 cups of all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup of granulated sugar
- 1 large egg
- 1 1/2 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 cutter or other tiny shaped cutters (Find them at
- 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 1/8 inch 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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