These vibrant windowpane cookies are not only a treat for the taste buds but also a feast for the eyes, featuring colorful candy centers that shine through.
Ingredients
1 cup unsalted butter
1 cup powdered sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon almond extract
2 cups all-purpose flour
1 cup colorful candies
Method
Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
In a mixing bowl, beat together softened butter and powdered sugar on medium-high speed for about 30 seconds until they are just combined, avoiding any fluffiness.
Incorporate egg yolk, vanilla extract, salt, and almond extract, mixing on low speed for about 15 seconds. Scrape down the sides of the bowl, then add half of the flour, mixing on low until it is just blended. Add the remaining flour and continue mixing until a cohesive dough forms.
Lightly flour a clean surface, transfer the dough, and gently knead it a few times until smooth. Shape it into a disc and roll out to a thickness of 1/4 inch.
Use a 3-inch cookie cutter to cut out shapes from the dough and place them on the prepared baking sheets. Then, use a smaller cutter to create openings in the center of each cookie. If needed, use a toothpick to help lift out the centers. Gather any leftover dough, re-roll, and cut additional shapes.
Place assorted colorful candies in zip-top bags and crush them with a rolling pin until they resemble small pebbles. Fill the openings of the cookie shapes about two-thirds full with the crushed candies.
Bake the cookies for 9-10 minutes, or 8 minutes for the center pieces. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely for around 15 minutes.
