Stained Glass Window Cookies
Vibrant stained glass window cookies feature colorful candied pineapple and crunchy pecans in a buttery, sweet cookie that's perfect for festive occasions and sharing with loved ones.
Ingredients
Instructions
- Cream the butter and powdered sugar together.
- Blend in the beaten egg and vanilla extract.
- Mix in the sifted flour until well combined.
- Stir in the chopped pecans and candied pineapple pieces.
- Shape the dough into two rolls about 1 1/2 inches in diameter.
- Chill the rolls in the refrigerator for several hours.
- Slice the chilled rolls into 1/4-inch thick slices.
- Place slices on an ungreased cookie sheet and bake at 325°F for 12 to 15 minutes.
- Cool the cookies on a wire rack before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're short on time, you can substitute chopped walnuts for pecans. Ensure your dough is tightly wrapped while chilling to prevent it from absorbing odors from the refrigerator. If you prefer a different color, feel free to use alternative candied fruits to create your stained glass effect.
Serving Suggestions
These Stained Glass Window Cookies are perfect for holiday gatherings or as a festive treat alongside a cup of tea or coffee. They pair beautifully with Viki'S Ice Cream Dessert for a delightful contrast of textures. Consider serving them on a decorative platter to showcase their vibrant colors, making them an eye-catching centerpiece.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to one week. To maintain their texture, avoid stacking them too tightly. If you want to enjoy them warm, briefly reheat in a microwave for about 10 seconds or place them in a preheated oven at 300°F for 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Stained Glass Window Cookies contains roughly 341 calories, with 3g protein, 29g carbohydrates, and 21g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the cookie dough ahead of time?
Absolutely! You can prepare the dough in advance, shape it into rolls, and wrap it tightly in plastic wrap. Store it in the refrigerator for up to 3 days or freeze it for longer storage. Just remember to slice and bake them when you're ready to enjoy fresh cookies.
What can I use instead of candied pineapple?
If you prefer a different flavor, you can substitute candied pineapple with other dried fruits like apricots or cherries. Just chop them into small pieces to maintain the cookie's texture. Alternatively, you can use chocolate chips for a different twist on these cookies.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges but still soft in the center. Keep an eye on them during the last few minutes of baking, as oven temperatures can vary. Let them cool on a wire rack for the perfect texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).