Holiday Stained Glass Cookies Recipes

EASY STAINED GLASS HOLIDAY COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Place 2 to 3 candies of the same color in small plastic bag; seal bag. With hammer or flat side of meat mallet, gently pound to crush candy. Repeat with remaining candies, using several different colors.
• In large bowl, break up cookie dough. Mix in flour with spoon or hands, until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) On lightly floured work surface, roll dough 1/8 inch thick, using additional flour as needed to prevent sticking. Cut out dough with floured 3-inch cookie cutter. With smaller cookie cutter (1 1/4 to 1 1/2 inches), cut out center of cookie.
• Place large cutouts 2 inches apart on cookie sheet. Place 1/4 to 1/2 teaspoon crushed candy in center of each cutout cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cookies.)
• Bake 6 to 9 minutes or until edges of cookies are light golden brown and candy is melted and fills center of cookie. Cool about 10 minutes on cookie sheets or until candy is hardened. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• On separate ungreased cookie sheet, place small center cutouts. Bake 4 to 6 minutes or until light golden brown. Cool 2 minutes; remove to cooling rack to cool completely.

STAINED GLASS COOKIES

Steps:

• Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 2 minutes. Reduce the speed to low and add the eggs 1 at a time, mixing after each addition until fully incorporated. Add the vanilla and then slowly mix in the flour until well combined, scraping down the sides of the bowl as needed. Remove the dough, press into a flat rectangle, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Cut the dough into thirds, wrap 1 piece back in the plastic wrap and return it to the refrigerator. Dust your work surface and the remaining 2 pieces of dough well with flour and roll out each to 3/16 inch with a rolling pin, moving the dough and dusting the top and bottom with additional flour if it becomes sticky. Cut out as many large stars as possible with a 4-inch star cookie cutter and place on the prepared baking sheets. Gather the scraps and reroll once to cut out more cookies. You should have a total of 12 stars. Cut a small star out of the middle of each large star with a 2-inch star cookie cutter and reserve for another use. (You can chill and bake the small stars separately or freeze for later.) Refrigerate the baking sheets until the dough is firm, 15 to 20 minutes.
• Meanwhile, separate the candy by color and place each color in a separate resealable plastic bag. Place a kitchen towel over the bags and crush the candy into small pieces using a rolling pin or meat mallet; do not pulverize. Fill the cut-out areas of the cookies two-thirds full with the crushed candy.
• Bake the cookies, rotating the baking sheets from top to bottom and front to back halfway through, until light golden brown and the candy has melted, 12 to 15 minutes. Cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Repeat the rolling, cutting, filling and baking process with the remaining piece of dough.

HOLIDAY STAINED GLASS MOLASSES COOKIES

Steps:

• Pre-heat oven to 375°F. Line two baking sheets with parchment paper or Silpat. In a large bowl, using an electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add molasses and vanilla extract, mixing until incorporated. Add egg and mix until light and smooth, about 1 minute on medium speed. Sift together flour, spices, salt, and baking powder. Fold dry ingredients into wet mixture. Use electric mixer to blend just until flour is incorporated. Divide dough in half and flatten into two disks. Wrap disks in plastic wrap and refrigerate at least an hour and up to 2 days.
• Remove any wrappers on candies and separate them by color into plastic bags. Use a mallet to crush candies. Place one disk between two large sheets of waxed paper and roll to 1/4-inch thickness. Use cookie cutters to cut dough into desired shapes. Transfer cookies to prepared baking sheets, about 1 inch apart. Using a smaller cookie cutter or a knife, cut shapes into centers of cookies, reserving these center bits to add into extra dough. Use a spoon to sprinkle the crushed candy into the hollowed-out centers of the cookies, filling to the edges. Try to keep the candy within the centers. Any candy specks that fall on the cookie will color the cookie. *If cookies will be hung as ornaments or decorations, poke a small hole in the top of each cookie before baking.
• Bake 9 to 10 minutes. The candy should be melted and bubbling and the cookies just barely beginning to brown. Remove baking sheets from oven and place on wire racks to cool. Allow cookies to cool on pans at least 10 minutes; otherwise, the candy centers may separate from the dough. When cookies are completely cooled, remove and store in an airtight container. String with ribbon if you want to hang as an ornament. Makes 2 to 4 dozen cookies, depending on how large you make them.