Stained Glass Trees

Directions

1. 1
   Sift together flour, salt, and baking powder into a bowl.
2. 2
   Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.
3. 3
   Add egg; mix until smooth, 1 minute.
4. 4
   Reduce speed to low.
5. 5
   Add flour mixture, and mix until combined.
6. 6
   Stir in vanilla.
7. 7
   Wrap dough in plastic, and refrigerate until cold, about 45 minutes.
8. 8
   Preheat oven to 325F with racks in upper and lower thirds.
9. 9
   Roll out chilled dough on a well-floured surface to a little more than 1/8 inch thick.
10. 10
    Cut out shapes using a 5-inch tree-shape cookie cutter.
11. 11
    Using a metal spatula, transfer shapes to baking sheets lined with parchment paper, spacing 2 inches apart.
12. 12
    Using the tip of a paring knife, make a triangular cutout in center of each cookie for candy filling.
13. 13
    Reroll scraps, and cut.
14. 14
    Sprinkle candy in a single layer in hole of each cookie, avoiding edges of triangle.
15. 15
    Refrigerate until dough is firm, about 15 minutes.
16. 16
    Bake cookies until candy has melted and completely filled cutout and cookie edges are just starting to turn pale golden brown, 11 to 12 minutes.
17. 17
    Do not let the cookies brown, or the candy centers may become bubbly.
18. 18
    Let cool completely on sheets on wire racks.
19. 19
    Use a metal spatula to remove cookies from parchment.
20. 20
    Cookies can be stored in airtight containers at room temperature up to 5 days.
21. 21
    Use a paring knife to cut out a triangular center from each tree; fill each triangle with a single layer of chopped candies.
22. 22
    Keep the pieces a slight distance from the edge of the triangle, as the heat of the oven will melt the candy, and it will spread.
23. 23
    Midway through baking, quickly open the oven door and check for any little holes in the glass; use a toothpick to fill them in.