Print Recipe

Stained Glass Cookies


  • 1 cup butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup Quaker oats (quick or old-fashioned; uncooked)
  • 3/4 cup finely chopped nuts
  • 3/4 cup strawberry preserves
  • 3/4 cup apricot preserves
  • 3/4 cup pineapple preserves (tinted green)


  1. Beat together butter and sugar until light and fluffy. Blend in egg and vanilla extract. Add combined flour and salt; mix well. Stir in oats.
  2. Chill for several hours.
  3. Roll out dough about 1/8-inch thick on surface with confectioners' sugar. Cut with 3-inch assorted shaped cookie cutters. Using smaller cutter or sharp knife, cut out small design in center of half the cookies. Sprinkle nuts over cookies with cut-out centers. Press lightly. Place plain cookies onto greased cookie sheet. Top each with about 1 teaspoon preserves, spreading slightly. Top with nut-covered cookies.
  4. Bake in preheated moderate 375 degrees F oven for 10 to 12 minutes.

Makes about 2 dozen cookies.