Name: Stained-Glass Teardrops
Cook time: 45 min
Total time: 3 1/4 hr
Yield: Makes about 4 dozen cookies
Ingredients: 2 1/2 cups all-purpose flour; 3/4 teaspoon salt; 1 1/2 sticks (3/4 cup) unsalted butter, softened; 3/4 cup sugar; 1 large egg; 1 teaspoon vanilla; 6 to 8 oz individually wrapped assorted fruit-flavored hard candies such as sour balls; a 2- to 3-inch-wide teardrop-shaped cookie cutter; a nonstick baking pad such as Silpat; a 1- to 2-inch-wide teardrop-shaped cookie cutter

Cooks' notes:

• Dough can be chilled up to 3 days.

• If dough becomes too soft to roll out, rewrap in plastic and chill until firm.

• Cookies keep, layered between sheets of wax paper or parchment paper, in an airtight container at room temperature 1 week.

Recipe notes

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