Stained Glass Cookies & A Case of the Kitchen Grumpies

On the left, the first try. On the right, the best of the rest. In the middle, an attempt to make the cookie Dorie describes.

On the left, the first try. On the right, the best of the rest. In the middle, an attempt to make the cookie Dorie describes.

Usually I post my bake-a-long recipes on Monday night or Tuesday evening at the latest, but this week’s recipe got away from me, so I’m posting it on a Wednesday. The recipe is Stained Glass Cookies from Dorie Greenspan’s Baking Chez Moi — doesn’t it sound nice?

Well. They taste nice too, assuming you bake the cookies long enough for the dough to properly cook but not long enough for the crushed candy ‘glass’ to burn. It’s a fine line, and one I may have criss-crossed over a few times while making this recipe. Dorie says that in France, sometimes herbs and seeds are used in addition to the crushed candy. (Um, is it just me, or does that sound blech?!?)

It didn’t sound like a complicated recipe when reading it. One uses a basic dough, then cuts out an shape and an inner shape, and fills the inner shape with crushed hard candy.

Candy crush, oh yeahhhhh!

Candy crush, oh yeahhhhh!

Dorie writes that you should stick the dough in the freezer for an hour before cutting out the shapes. Eh. Usually when Dorie says to chill a dough in the fridge, I stick it in the freezer to cut down on chilling time. So you know what my reaction to chilling dough for an hour in the freezer will be, don’t you?

That’s right…

ain't nobody got time for thatt  - Chilling dough for an hour? Ain't nobody got time for that!

So I just stuck the dough in the freezer until firm. Hey, almost perfect is good enough, amirite?

I cut out the (semi-)frozen dough using different cookie cutters, from mittens to small crinkle-edged circles to large crinkle-edged circles. I tried different thicknesses of dough. I tried heaping the crushed candy. I tried spreading the crushed candy. I tried sprinkling sugar over the cookies before they went in the oven, a la Dorie. I tried sprinkling sugar AFTER the cookies were out of the oven, a la Margaret-forgot-and-is-trying-to-fix-the-cookies. (Which works, fyi — so new kitchen hack learned, whoo!)

I worked for over three hours on this recipe, crushing the candies, rolling out the dough, sticking the dough in the freezer, cutting out the shapes, sprinkling the candy in the cookies, sprinkling sugar on the cookies, rolling out the scraps, rinsing and repeating.
So pretty. Also pretty much a pain to make.

So pretty. Also pretty much a pain to make.

Ugh. They’re pretty, I suppose, and kind of tasty, but the headache of trying to figure out the right combination of parts was a pain in the patootie. I actually have a literal pain in my neck from making these finicky cookies.

Will I make them again? To me, the labour of making the cookies isn’t worth the output, so… (wait for it) …

I AIN’T GOT TIME FOR IT!

Next Post: I developed a delicious cucumber salad with Asian flavours recently, so maybe that. Or maybe finally the grind-your-own Garam Masala spice that I keep teasing y’all with!

12 thoughts on “Stained Glass Cookies & A Case of the Kitchen Grumpies

  1. Kim

    I so enjoyed your post! Totally made me laugh. Best line, “So pretty. Also pretty much a pain to make” These were a pain and not worth all the work in my opinion. AND…I agree with you…it doesn’t sound good to add herbs and seeds!

    Reply
    1. Margaret Post author

      Yay, I made someone laugh! That makes my day! And it’s nice to know it’s not just my taste buds that pulled a valley-girl ‘ew’ at the idea of mixing coriander, flax seeds, and lifesavers. 🙂

      Reply
  2. Nana

    Your post is hilarious, and believe me I know exactly how
    you felt doing these cookies. They were tasty, but not worth the effort. I’ll stick with my ricotta cookies.

    Reply
  3. shirley

    I don’t think anyone of us escaped the pain in making these cookies. I like how you made fun of it all. Should have read your post first before making the cookies.

    Reply
  4. Diane Zwang

    I pretty much agree with you on this one. I will probably not make these again. And leftover candy canes, make ice cream. I make it every year and its delicious.

    Reply

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