Stained Glass Cookies Bhg Recipes

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STAINED GLASS COOKIES (BHG)



Stained Glass Cookies (BHG) image

I know there are a million of these Stained Glass Cookies recipes on here, but this is a really successful and delicious version. This is from the Better Homes and Gardens Christmas Cookies edition 2003.

Provided by Stacia Osborn

Categories     Cookies

Time 55m

Number Of Ingredients 24

EQUIPMENT
10 cookie cutters. two each of five shapes. (geometric shapes have been used in the photo for a classic stained glass window look.)
bag clear hard candies (clear, blue, green, and yellow to acheive same results as in photo)
2 paste food coloring (lime green and light blue to acheive same results as in photo)
2 colored sugar (lime green and light blue to acheive same results as in photo)
2 metallic dragees (silver and blue to acheive same results as in photo.)
spool ribbon for hanging (if you are going to hang them!)
sheets foil to line the cookie sheets
1 batch of royal icing (recipe follows cookie recipe)
SUGAR COOKIES
1/3 c butter, softened
1/3 c shortening
3/4 c sugar
1 tsp baking powder
dash(es) salt
1 egg
1 tsp vanilla
2 c all purpose flour
ROYAL ICING
3 Tbsp meringue powder
1/2 c water, warm
1 pkg 16 ounce bag of powdered sugar, sifted (4.5 cups)
1 tsp vanilla
1/2 tsp cream of tartar

Steps:

  • 1. Before using the candy, you'll need to crush it up by placing each color you're using in a small, heavy plastic bag and pound it with a mallet.
  • 2. Cookies: In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill for one hour or until dough is easy to handle.
  • 3. Preheat oven to 375. On a lightly floured surface roll a portion of the dough 1/4 inch thick. Cut dough using desired shape. Cut out cookie centers with smaller cutter of the same shape, leaving about 3/4 inch border of dough. Place on foil lined cookie sheet and fill center with crushed candy. (If you're going to hang the cookies, use a straw or wooden dowel to make a hole in the dough for the ribbon!)
  • 4. Bake for 8-10 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire rack; cool completely before decorating.
  • 5. ROYAL ICING: In a medium mixing bowl combine meringue powder, water, powdered sugar, vanilla, and cream of tartar. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until mixture is very stiff. Makes 3 cups.
  • 6. Divide the icing between two small bowls; stir paste food coloring into each bowl to make desired colors. Transfer 1/4 of the icing of each color to a decorating bag; set aside. Stir a few drops of water at a time into the remaining icing in each bowl until the icing is of a flowing consistency. Spread cookies with the thin icing. Sprinkle cookies with colored sugar while the icing is wet, or allow icing to dry and pipe designs with the thicker icing in bags. If desired, add dragees while the icing is wet.
  • 7. My own tip: In the photo they have outlined the edges with the royal icing of piping consistency and then filled with the royal icing of flowing consistency. If you want your icing edges to have such sharp definition like the cookies in the photo have, that's what you'll need to do instead of just spreading the icing on with a knife. But spreading is faster and still looks fabulous!!!

BEST STAINED GLASS COOKIES



Best Stained Glass Cookies image

These are a little work but well worth the delighted faces of people seeing them for the first time. The base cookie is a little like a sugar cookie, but uses honey as a healthier alternative and gives it a nice flavor.

Provided by Gods_sugarcookie

Categories     Dessert

Time 28m

Yield 30 aproximate cookies, 30 serving(s)

Number Of Ingredients 8

1/3 cup butter or 1/3 cup margarine
1/3 cup sugar
1 egg
2/3 cup honey
1 teaspoon almond extract
3 cups flour (NOT self-rising)
1 teaspoon baking soda
30 Jolly Rancher candies, many colors

Steps:

  • Cream the butter and sugar; add in the egg, honey, and almond. Sift flour and baking soda together and add; use hands as needed to mix if the electric mixer isn't getting it.
  • Refrigerate two hours or overnight (you can make this days in advance and refrigerate up to 5 days before making in an airtight container.).
  • Crush the jolly ranchers in a plastic bag with a hammer, we use five different colors with separate bag for each one, and set aside in separate containers. (paper muffin cups work well and no dishes!).
  • Line two large baking pans with wax paper; roll out a little over 1/8 inch thick and cut out desired shapes of cookies. Using a clean, sharp knife cut out various shapes in the middle, rerolling scraps until all dough is used up. Place cookies on wax paper and bake at 375°F for 5 minutes (lightly golden). Fill the areas that you had cut out in advance with crushed candies very full, as candies will melt down.
  • Bake at 375°F 3 more minutes (candies melted) and cool; peel off wax paper and store in an airtight container.
  • *NOTE: Placing a few slices of bread between the cookies will help soak up moisture and prevent the candy center from becoming too hard.

Nutrition Facts : Calories 97.9, Fat 2.3, SaturatedFat 1.4, Cholesterol 12.5, Sodium 59.4, Carbohydrate 18, Fiber 0.3, Sugar 8.5, Protein 1.6

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