Stained Glass Cookies

Instructions

1. Bring dough to room temperature, then lightly knead on a floured surface until soft enough to work with, 2–3 minutes. Divide dough into equal halves.
2. On lightly floured parchment paper, roll out each half with a lightly floured rolling pin to 1/4 inch thickness. Lightly dust with flour and cover each half with parchment. Set one of the halves on top of the other. Cover with plastic wrap, transfer carefully to a sheet pan and refrigerate 1–2 hours.
3. Meanwhile, separate candies by color and put each in its own resealable plastic bag. Crush with rolling pin into fine pebble-size bits.
4. Preheat oven to 350 degrees. Line 2–3 sheet pans (depending on the size of your pans) with parchment. Carefully transfer the top dough half to a cutting board. Using a medium-large cookie cutter, cut dough into shapes. Using a small cookie cutter in the same or similar shape, cut out centers. Re-roll leftover dough and cut as above. Repeat with remaining half of chilled dough.
5. In a small bowl, whisk together egg white with 1 tablespoon water. Arrange cookies on prepared sheet pans about 3 inches apart. Brush with egg wash and immediately top with sugar sprinkles.
6. Fill cookie centers about three-quarters full with crushed candy and and freeze 30 minutes. Remove from freezer and bake on middle oven rack until candies are melted and cookie edges are golden, 12–13 minutes. Let cool on sheet pans about 15 minutes, then transfer to wire racks. Store cookies at room temperature, covered, for up to 7 days.