12Jolly Rancher candiesor a bit more, or equivalent
½cupbuttersoftened, or margarine
½cupsugar
1egg white
1/2teaspoonvanilla extract
1 ½cupsall-purpose flourfluff, spoon and level
1/4teaspoonsaltskip if using salted butter
Instructions
Preheat oven to 350 F.
Separate Jolly Rancher candies by color. Leave them in the wrapper (or place in a plastic bag) and crush with a meat tenderizer (or other hard metal object). Place each color in a separate ramekin or small dish.
Cream butter, sugar, vanilla and salt if using. Add egg white and mix until well combined.
Add flour, one half cup at a time, and mix until well combined.
On floured wax paper roll out to about ¼ inch thick or slightly thinner. Cut out a cookie, then separate from paper and move aside using a metal spatula. With a smaller cookie cutter, cut out center “window”. Again with the spatula, place the cookies on parchment lined baking sheet an inch from any other cookie Repeat until baking sheet is full.
When the baking sheet is full, fill the cookie centers with crushed candy—it doesn’t need to be in all the corners since the candy will spread as it heats.
Bake cookies until set and candy center is bubbly, about 9 minutes.
Slide the parchment on to a cooling rack and let cookies cool. When centers have hardened, remove from the parchment.
Repeat with the remaining dough, adding cutout dough back and re-rolling as needed.
Notes
If you double the recipe, you can use 1 whole egg instead of two egg whites. Your cookie count will vary depending on size of cookie and the size of the window.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.