Stained Glass Window Shortbread Cookies

   Stained Glass Window Shortbread Cookies are a classic Christmas cookie made with candied cherries, and almonds. Perfect for Christmas baking.

One of my favourite parts of the Christmas season is all the baking. Not just because of the treats themselves, but because of how wonderful the house smells while everything is in the oven.

Every year, our holiday spread is a mix of traditional family recipes and a few new experiments. Shortbread cookies always make an appearance, along with mincemeat tarts, fudge, peanut brittle, trifle, and even those bright pink strawberry gelatin coconut cookies my dad insists on.

This particular shortbread cookie recipe is a true family classic. It traces back at least as far as my great-grandmother in England, though no one is quite sure how old it really is. What I do know is that it has stood the test of time—it’s tried, tested, and always one of my favourites.

The buttery shortbread base is soft and rich, while the candied cherries and ground almonds add both flavour and a festive stained-glass appearance. These cookies are perfect for holiday trays, gift giving, or stashing away in the freezer to enjoy later.

Tips for Best Results

• Cool before moving – let the cookies firm up slightly on the baking sheet before transferring, as they can be delicate when hot.
• Chill the dough overnight – this step is essential for neat slices and to help the cookies hold their shape while baking.
• Use a sharp knife for slicing – it makes cleaner cuts, especially with the cherries and nuts inside.
• Watch the bake time – the cookies are done when they lose their shine. Don’t wait for browning; shortbread should stay pale.
• Storage – Freeze in airtight freezer bags for up to 3 months.

Ingredients and Substitutions

• Butter – use unsalted butter for the best flavour, but if you only have salted, reduce or omit the added salt.
• Brown sugar – light brown sugar works best, but dark brown sugar can be used for a deeper flavour.
• Almonds – swap for pecans, walnuts, or hazelnuts if preferred. If nut-free, simply omit them.
• Candied cherries – red and green cherries give the most festive look, but you can use just one colour if that’s what you have.
• Vanilla extract – almond extract can be used instead for a stronger nutty flavour.

Stained Glass Window Shortbread Cookies

Yield: About 72 cookies | Prep time: 15 minutes |Cook time: 8–10 minutes | Chill time: 8 Hours

Ingredients:

• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• 2 ½ cups all-purpose flour, sifted
• 1 cup finely chopped almonds
• 1 cup candied cherries, roughly chopped

 Directions:

1. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla.
2. Gradually beat in the flour and salt until just combined.
3. Stir in the almonds and candied cherries.

1. Transfer the dough to a flat surface and divide into two equal portions. Shape each portion into a long squared log.
2. Wrap the logs in wax paper and refrigerate overnight.

1. When ready to bake, preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.

1. Slice the dough into ¼-inch thick slices and place on prepared baking sheets.
2.  Bake for 8–10 minutes, until the cookies lose their shine.
3. Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely. 

Continue to Content

Yield: 36 Cookies

Stained Glass Window Shortbread Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Inactive Time: 8 hours

Total Time: 8 hours 25 minutes

Stained Glass Window Shortbread Cookies are a classic Christmas cookie made with candied cherries, and almonds. Perfect for Christmas baking.

Print

Ingredients

• 1 Cup Butter, Softened
• 3/4 Cup Brown Sugar
• 1/2 tsp Vanilla Extract
• 1/8 tsp salt, Sifted
• 2 1/2 Cups Flour, Sifted
• 1 Cup Almonds, Finely Chopped
• 1 Cup Candied Cherries, Chopped roughly

Instructions

1. Cream Butter and Sugar together then add vanilla.
2. Slowly beat in flour and salt until fully incorporated.
3. Add nuts and cherries and mix until combined.
4. Remove dough from mixing bowl to a flat surface.
5. Form two even ballsof dough and roll each into a long squared log.
6. Roll the logs into wax paper and refrigerate overnight.
7. Preheat Oven to 375 degrees F.
8. Slice logs into slices about 1/4 inch thick.
9. Bake on cookie sheets for 8 minutes.
10. Cool slightly on baking sheet before removing to cooling racks.

Notes

*Tip: You can tell cookies are done when they lose the shine.
*Tip: Store in air-tight freezer bags for up to 3 months (in the freezer).

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack)
• 
  Cuisinart SM-50BL Stand Mixer

Nutrition Information:

Yield:

72

Serving Size:

1 grams
Amount Per Serving: Calories: 73Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 36mgCarbohydrates: 10gFiber: 0gSugar: 4gProtein: 1g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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