These stained glass cookies look impressive but are quite easy to make! Perfect for dressing up your holiday cookie tray.
Place the vegan buttery spread and the sugar in a bowl and mix on medium speed until smooth. Add the applesace and vanilla extract and continue to mix.
Add half of the gluten free flour blend and mix on low speed. Scrape down the sides and add the remaining flour and salt. Mix on low speed until combined. The dough will be very thick.
Divide the dough in half and make two discs. Wrap in plastic wrap or waxed paper, and refrigerate for two hours. If you are in a hurry, place in the freezer for 30-40 minutes.
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
Spread waxed paper or parchment paper on your rolling surface and sprinkle with gluten free flour. Unwrap one of the discs and sprinkle liberally with gluten free flour as well.
Roll the dough out to a thickness of about 1/4 inch. Cut out your shapes. I used Linzer cookie cutters.
Transfer the cookies to the cookie sheets, leaving one inch in between the cookies, and then cut out the center of each cookie. You can bake these tiny cookies, no need to discard them! Carefully place some crushed candy into the center of each cookie.
Bake at 350 degrees for 10 minutes. When you remove the cookies from the oven, if you see air bubbles in the candy, pop them with a toothpick or sharp knife to make sure the "stained glass" is smooth.
Allow to cool fully on the cookie sheet before moving to a tray or plate.
Repeat steps 6-10 with remaining dough.
This recipe made about 48 cookies with the Linzer cookie cutters. The amount of cookies will vary with the size cookie cutter you use.
Serving size is one cookie.
Store leftover cookies in an airtight container. They should stay fresh for about a week.