Stained Glass Shortbread Cookies
Ingredients
Shortbread Cookie Ingredients:
- 2 cup All-purpose flour
- 1 cup Non-dairy butter (Softened) We love the Country Crock plant butter orMonty's cultured cashew butter logs!
- ½ cup Confectioners (powdered) sugar
- ¼ tsp Salt
- ¼ tsp Baking powder
- 1 tsp Vanilla extract
Toppings:
- ½ package Gummy peach candy* Need at least a 4 oz. bag for these cookies
- 2 tbsp Sugar or honey To sprinkle/drizzle over cookies, optional.
Instructions
- Preheat the oven to 350 °F.
- In a large bowl with a mixer at low-medium speed, beat the above shortbread ingredients until well mixed and dough forms into a ball, scraping the bowl occasionally to combine.
- Take dough ball out of bowl and place onto a cutting board, and spoon 1” sized balls out onto a parchment-lined cookie sheet. Gently flatten and press two thumbprints into a heart shape, continuing with the remainder of the batter and cookies.
- Place one quartered gummy peach in the thumbprint/heart made in step 3. Sprinkle cookies with sugar or honey (if desired).
- Bake for 15-20 mins, depending on the darkness of the sheet tray used and oven temperature variability, until cookies are slightly golden brown around the edges.
- Let cool on pan for 3 minutes, then remove to cooling rack.
Notes
- I ended up using Haribo Peach gummies, which were too big and tended to overflow. I'd recommend using one of these better-for-you brands moving forward!
- If you’d like the middle of the cookie (where the candy heart/stained glass is) to be softer and less crystallized/chewy, take the cookies out of the oven about 3-5 minutes earlier (or cook at 375°F for 9-10 mins instead).
- I used Air-Bake pans, so I had to cook the cookies for longer, but subtract 3-5 mins from my original 20 mins in the oven if using a normal cookie sheet.