Stained-glass Sugar Hearts

Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Heart shaped cookies with a middle of melted, hard candies.

By Robin J.
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Ingredients

96
Original recipe yields 96 servings
The ingredient list now reflects the servings specified

Directions

  • Cream together butter or margarine, shortening, sugars, eggs and vanilla. Add dry ingredients (except candy) and mix well. Dough will be greasy.

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  • Using a floured surface and rolling pin, roll out dough. Cut out 2 inch heart shaped cookies. Using a 1 inch heart shaped cookie cutter, cut out a smaller heart in the middle of the larger one. Put cookies on a foil lined cookie sheet.

  • Inside of cut-out heart, sprinkle crushed candy crumbs (such as red life savers or candy canes). Spread the crumbs to the inside edges of the cookie.

  • Bake at 350 degrees F (175 degees C) for 10-12 minutes. When cookes have cooled, remove from sheets. The cookie can be frosted if you desire.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
81.6 calories; 0.8 g protein; 10.3 g carbohydrates; 9 mg cholesterol; 41.5 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

MARYOLZER
Rating: 5 stars
08/29/2002
This recipe make aLOT of yummy cookies. We made 2 1/2 dozen following the directions for the stained glass using Wild Cherry Lifesavers crunched up. We also made several dozen plain cutouts. We frosted all with a powdered sugar glaze drizzeled on top. A great cookie!!! Read More
Helpful
(4)

Most helpful critical review

CAKELADY66
Rating: 2 stars
02/13/2003
Unless you feel like putting this recipe in the fridgereator for a day or two it is not that easy to work with. I suggest rolling right onto the cookie sheet. The dough is VERY soft and will break when trying to move the cut cookies. Read More
Helpful
(5)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
MARYOLZER
Rating: 5 stars
08/29/2002
This recipe make aLOT of yummy cookies. We made 2 1/2 dozen following the directions for the stained glass using Wild Cherry Lifesavers crunched up. We also made several dozen plain cutouts. We frosted all with a powdered sugar glaze drizzeled on top. A great cookie!!! Read More
Helpful
(4)
CAKELADY66
Rating: 2 stars
02/13/2003
Unless you feel like putting this recipe in the fridgereator for a day or two it is not that easy to work with. I suggest rolling right onto the cookie sheet. The dough is VERY soft and will break when trying to move the cut cookies. Read More
Helpful
(5)
MARYOLZER
Rating: 5 stars
08/29/2002
This recipe make aLOT of yummy cookies. We made 2 1/2 dozen following the directions for the stained glass using Wild Cherry Lifesavers crunched up. We also made several dozen plain cutouts. We frosted all with a powdered sugar glaze drizzeled on top. A great cookie!!! Read More
Helpful
(4)
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SNOWANIMALUNDERMYHOUSE
Rating: 1 stars
02/13/2003
The dough was really difficult to work with. They're pretty cookies but they're not tasty cookies. The taste of the cookie doesn't seem to meld well with the hard candy. They're also difficult to eat like eating shards of glass and crumbs. Read More
Helpful
(2)
the4taals
Rating: 4 stars
02/11/2017
I made these cookies for the Allrecipes Allstars Canada Challenge #allweneedislove I only had 5 oz butter so I scaled the recipe to 30 servings which was 5 oz total of fats I do not bake/cook with shortening so I used all butter. I weigh my dry ingredients after making the cookie dough as written it was so soft I had to add an additional 6 tbps of flour. Increased the vanilla from 1/4 tsp to 1 tsp. Used crushed cinnamon hearts for peppermints ground 5 heaping tbsps used 1 tsp in each cookie would increase to 1 1/4 tsps as there were a few spots visible nothing major. The dough has to be chilled overnight after I cut the large hearts I placed them on the cookie sheets then put them in the freezer for about 10 minutes then cut out center hearts then filled and then baked. Used my largest heart cutter yielded 18 cookies that baked in 10 minutes on parchment lined sheets. I was really unsure about these cookies but I was surprised at how tasty they were with some tweaking. Read More
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