Ingredients:

  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, cold, cut into 1-inch cubes
  • 1 cup Granulated Sugar
  • 1 Large Egg, cold
  • 2 teaspoons Pure Vanilla Extract
  • 1 teaspoon Lemon Zest (Optional)
  • Approx. 1 cup Hard Candies, unwrapped (e.g., Jolly Ranchers or fruit drops)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, beat the cold, cubed butter and granulated sugar on medium speed until just combined and slightly creamy (about 2 minutes). Do not over-aerate; we want a firm cookie.
  3. Add Wet Ingredients: Beat in the egg, vanilla extract, and lemon zest (if using) until just incorporated. Scrape down the sides of the bowl.
  4. Incorporate Dry Mix: With the mixer on low speed, gradually add the dry ingredients until the dough just comes together and large clumps form. Stop immediately when no streaks of flour remain.
  5. Chill the Dough (Crucial): Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for a minimum of 2 hours, or up to 2 days.
  6. Preheat and Prep: Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper or silicone mats.
  7. Crush the Candy: Place the unwrapped hard candies into a heavy-duty freezer bag. Use a rolling pin or mallet to crush the candies into small, coarse pieces.
  8. Roll and Cut: On a lightly floured surface, roll one chilled dough disc to a uniform 1/4-inch (6 mm) thickness. Use the large cutter to cut shapes.
  9. Create the Window: Use the smaller cutter to carefully remove the center of each large cookie, creating a frame.
  10. Place and Puncture: Transfer the cut dough frames to the prepared baking sheets. If making hanging ornaments, use a straw or skewer to create a small hole near the top of each cookie.
  11. Fill the Windows: Carefully spoon the crushed hard candy mixture into the open centers of the cookie frames. The candy should fill the hole but not spill over the dough edge.
  12. Bake: Bake for 10–12 minutes. The cookies are done when the edges are lightly golden and the crushed candy has melted completely and is bubbling smooth.
  13. Cool: Allow the cookies to cool completely on the baking sheet for 10 minutes, as the melted candy needs time to solidify back into its glassy state.
  14. Final Cool: Transfer cookies to a wire rack to cool completely. Once fully set, they are ready for dusting with icing sugar or threading with festive ribbon.