HOLIDAY STAINED GLASS MOLASSES COOKIES
Pretty, sparkling stained glass cookies for eating or for hanging in windows or on the tree! They always add a homey festive touch and are delicious, too, by the way! Cut them into any shapes you desire! Merry Christmas and Happy Holidays! :D (photo from bing images)
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Cookies
Number Of Ingredients 12
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.
STAINED GLASS COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 18 cookies
Number Of Ingredients 6
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.
STAINED GLASS COOKIES
This modern version of the classic cookie will dazzle your guests when they get home with their takeaway treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about twelve 7-inch stars
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, salt, and cloves; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream margarine and dark-brown sugar until fluffy. Add molasses and beat until combined. Add flour mixture, alternating with 1/3 cup water; beating on low until combined. Divide dough in half, pat each half into a rectangle, and wrap in plastic. Chill for at least 1 hour and up to overnight.
- Heat oven to 350 degrees. Working with one piece of dough at a time, on a well-floured Silpat (a French nonstick baking mat), roll out dough to a rectangle slightly thicker than 1/8 inch. Chill for 10 minutes. Gather together scraps and wrap in plastic wrap. Refrigerate dough before rerolling.
- Using a 7-inch star-shaped cutter, cut out dough. (For best results press cutter into the dough and remove the excess before taking away the cutter.) Remove centers of stars using a 3-inch star cutter. Use a skewer to make a hole in a tip of each star.
- Bake until crisp but not darkened, about 20 minutes. Transfer to wire racks to cool. When cookies are cool, line baking sheets with clean Silpats or parchment paper. Arrange cookies on prepared baking sheets; set aside.
- Prepare an ice bath; set aside. To make the caramel: Combine granulated sugar, 1/3 cup water, and lemon juice in a small saucepan, and place over medium-high heat. Stir continuously to dissolve sugar. If at any time your hand comes into contact with the hot sugar, immediately plunge it into the ice bath. This should prevent further injury. When sugar is dissolved, stop stirring. Continue to cook, without stirring, until mixture turns amber in color, 5 to 10 minutes. Occasionally wash down sides of the pan using a clean brush dipped in cold water to prevent crystals from forming.
- Carefully fill the centers of the cookies with caramel. Let stand until cool. Thread a piece of wax twine through the hole in each cookie, and tie to create a loop. Do not hang ornaments in direct light or in a humid area, as the caramel can melt.
STAINED GLASS WINDOW SUGAR COOKIES
Sugar cookies turn into colorful windows when you fill their centers with crushed hard candies. Before starting, review the helpful video tutorial and success tips above.
Provided by Sally
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness or slightly thinner (anywhere between 1/8 - 1/4 inch is fine). Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- As the cookie dough chills, begin crushing the candies. The best way to crush the hard candies is to separate them by color, place each color in plastic bags, and crush them with a rolling pin or meat mallet. Don't crush the candies into a fine powder- crush them into fine pebble-sized bits. The crushed candies will pierce the bag no matter how careful you are. Some candy dust will escape, so just know that this step is messy. If you don't want to use plastic, use a paper bag or paper plate. (A bag is preferred so candy doesn't go flying everywhere.) Set crushed candy aside.
- Once cookie dough has chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using your large cookie cutter, cut the dough into shapes. Using your small cookie cutter, cut out the center shape. (You don't need the center piece- re-roll it!) Re-roll all the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.
- Carefully arrange cookies on baking sheets 3 inches apart. If your cookies are intricately shaped, use two hands to transfer them to the lined baking sheet.
- If using an egg white, beat it lightly with a fork or small whisk for 10 seconds. It's easier to brush onto tops of cookies if it's beaten first. Brush tops of shaped cookies with egg white or water. Sprinkle coarse sugar/sprinkles on top.
- Fill the cut-out centers about 3/4 full with crushed candies. The candy pieces melt and expand, so you don't need to over-fill. I use and recommend 1 color per cookie, but feel free to mix for a spotty multicolor look. The candies are sticky, so wipe off your fingers as needed.
- Bake for 12-13 minutes or until candies have melted and the cookies are lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet until the melted candy center sets, about 15 minutes. Once melted candy center has set, transfer to a wire rack to cool completely.
- Cover and store cookies at room temperature for up to 1 week. For longer storage, cover and refrigerate for up to 10 days.
HOLIDAY MOLASSES COOKIES
These are big cake-like cookies - a favourite on the Canadian east coast and definitely an old family recipe.
Provided by Nanna D
Categories Dessert
Time 15m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Grease baking sheets.
- Sift together flour, soda, salt, ginger and cinnamon.
- Cream together shortening and sugar until fluffy.
- Add molasses and egg and beat well.
- Add flour mixture to creamed mixture alternately with water and vinegar combined, mixing thoroughly.
- Drop by tablespoons 2 inches apart on baking sheets.
- Sprinkle with sugar if desired.
- Bake in moderate (350) oven 12 to 15 minutes.
Nutrition Facts : Calories 77.8, Fat 2.3, SaturatedFat 0.6, Cholesterol 4.4, Sodium 93.1, Carbohydrate 13.4, Fiber 0.2, Sugar 6, Protein 0.9
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