Holiday Star Cookies

By Lulubelle

These lovely treats are both a cookie and a candy. A melted hard-candy center looks like stained glass surrounded by a frosted cutout cookie.

Ingredients

• 1-1/2 cups butter, softened
• 1-1/2 cups sugar
• 2 eggs
• 3 teaspoons vanilla extract
• 4-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• Assorted colors of Jolly Rancher hard candies
• 1 tablespoon meringue powder
• 3 tablespoons plus 1/2 teaspoon water
• 2-2/3 cups confectioners' sugar
• Assorted colors of paste food coloring
• White edible glitter

Details

Servings 22

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Divide into three portions; cover and refrigerate for 30 minutes or until easy to handle.
Roll out one portion between two pieces of parchment paper to 1/4-in. thickness. Cut with a floured 5-in. star-shaped cookie cutter. Cut out centers with a 2-1/2-in. star-shaped cookie cutter. Place larger cutouts 2 in. apart on parchment-lined baking sheets. Repeat with remaining dough; reroll small cutouts if desired.
Place the same color of hard candies in small resealable plastic bags; crush candies. Sprinkle in center of each. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 2-3 minutes or until candies are set before carefully removing to wire racks.
In a small bowl, beat meringue powder and water until soft peaks form. Gradually add the confectioners' sugar. Tint icing to match the selected candies. Decorate cookies with icing; sprinkle with edible glitter. Yield: 22 cookies.