EASY STAINED GLASS HOLIDAY COOKIES
Kids will have so much fun making these Easy Stained Glass Holiday Cookies come to life! Whether you bake them for a holiday party or cookie exchange, or just hang them on your tree as pretty ornaments, these simple cookies are sure to impress.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h45m
Yield 34
Number Of Ingredients 3
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.
Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Large and 1 small cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
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 AND HOLIDAY SPRINKLE COOKIES
Mmm, melt-in-your-mouth sugar cookies! What better way to bring the family together for decorating festivities and sweet enjoyment?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms.
- Roll dough on floured surface to about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet. Stained Glass Cookies: Decorate unbaked cookies with gels. Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes. Holiday Sprinkle Cookies: Bake and cool cookies as directed above. Frost with frosting. Gently press small cookie cutter into frosting on each cookie where you want sugar design; remove and dip bottom edge of cutter into one of the sugars, then gently press back into same stamped image on each cookie and remove cutter.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Unfrosted Cookie, Sodium 70 mg, Sugar 10 g, TransFat 1 g
STAINED GLASS COOKIES
Melt hard candies in sugar cookie frames in this stained glass cookies recipe. Create breathtaking treats that double as edible decorations.
Provided by Elise Bauer
Categories Cookie Christmas Christmas Cookie Cookie Holiday
Time 2h10m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven and prepare baking sheets: Preheat oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Roll out the dough: Place 1 of the dough disks between 2 large sheets of waxed paper or parchment and use a rolling pin to roll out to an even thickness of 1/4 inch.
- Poke holes if using for decorations: If you plan on using the cookies as decorations to be hung as ornaments, poke a small hole in the top of each cookie before baking.
Nutrition Facts : Calories 70 kcal, Carbohydrate 12 g, Cholesterol 9 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 38 mg, Sugar 6 g, Fat 2 g, ServingSize Makes 2 to 4 dozen cookies, depending on how large you make them., UnsaturatedFat 0 g
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