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Holiday Star Cookies

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.—Taste of Home Test Kitchen

22 ServingsPrep: 45 min. Bake: 10 min./batch + cooling

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

Directions

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

2 of 2

Holiday Star Cookies (continued)

Directions (continued)

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.