STAINED GLASS COOKIES
Melted candies surrounded by dough to resemble stained glass windows.
Provided by Kathleen Dickerson
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h50m
Yield 60
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream butter, brown sugar and molasses until smooth. Add water. Stir together flour, baking soda, salt, and spices. Gradually add flour mixture to creamed mixture; blend well.
- Wrap dough in plastic and chill for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut out paper stars, bells, hearts, or other holiday motifs. Trace shapes onto a sheet of aluminum foil. Place foil on a baking sheet and spray lightly with cooking spray.
- Roll pieces of dough into ropes about 1/4-inch wide. Outline the foil designs with ropes of dough. Press ends lightly together.
- Separate candies by color. In a blender or food processor, coarsely crush candies. Fill in dough outlines with the desired color candies.
- Bake at 350 degrees F (175 degrees C) for 4 to 5 minutes or until cookie is set and candy melts. Transfer cookies and foil to a cooling rack and cool completely before removing foil.
Nutrition Facts : Calories 57.5 calories, Carbohydrate 12.3 g, Cholesterol 1.5 mg, Fat 0.6 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.4 g, Sodium 47.7 mg, Sugar 5.8 g
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 COOKIES
Steps:
- Line baking sheets with aluminum foil and spray lightly with cooking spray. Alternatively, you can use a silicone baking mat.
- In a large bowl, stir together all ingredients, except hard candies, until dough ball forms. Split dough in half and form into disks.
- Roll out dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with oversized (4 to 5-inch) ornament-shaped cookie cutters. Place cookies on prepared baking sheets spaced 1-inch apart. On each of the large cookies, cut out 3 or 4 smaller shapes using 1/2 to 1-inch cookie cutters. If cookies are to be used as ornaments, make a hole at the top with a straw. Chill in refrigerator for 30 minutes.
- While cookies chill, place unwrapped hard candies, sorted by color, in separate zip-top resealable bags. Squeeze air from bags and seal; crush candies with rolling pin. Set aside.
- Preheat oven to 375 degrees F.
- Remove cookies from refrigerator and fill centers of cookies with
- crushed hard candies.
- Bake for 9 to 12 minutes or until edges just start to turn golden. Cool completely on baking sheet on a rack.
- Repeat with remaining dough.
- Store completely cooled cookies separated by waxed paper in an air-tight container for 1 week.
STAINED GLASS WREATH COOKIES
Steps:
- Preheat oven to 350 degrees F. Line 2 sheet pans with silicone baking pads.
- Slice dough log at 1/4-inch intervals and place onto prepared baking sheets spaced 1 inch apart.
- Press a 1-inch round cutter into the center of each cookie round. Remove the small circle of dough and replace it with a round hard candy.
- Bake in oven 8 to 10 minutes.
- Remove from oven. While still warm, make a hole at the top of each cookie with a large straw. Place baking sheet on the cooling rack and cool completely.
- When the cookies have completely cooled, use the decorative icing and evenly space 6 icing dots around the edges of each cookie. Lightly push the silver dragees into the icing dots. Allow icing to harden.
- Place the 8-inch piece of ribbon through the hole at the top and tie the ends together.
- Repeat with remaining cookies.
- You can eat your cookies or hang them as ornaments on a Christmas tree or in a window.
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- Place each flavor/color of candy in a separate resealable plastic bag. Using a meat mallet or a small saucepan, crush the candy into small pieces. Set aside.
- Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat butter, sugar and egg in a mixing bowl with an electric mixer on low speed until well blended. Beat in vanilla and almond (or lemon) extract until evenly incorporated.
- With the mixer on low speed, then medium speed, beat about half the flour mixture into the wet ingredients until incorporated. Beat in the remaining flour mixture until just incorporated.
- Divide the dough into thirds. Place one third on a 12-inch-long sheet of parchment paper and shape into a disk. Top with a second sheet of parchment. Roll the dough out between the parchment into an 8-inch circle about 1/4-inch thick. Place the parchment with the rolled dough on a baking sheet. Repeat with the remaining dough, stacking each piece of parchment with rolled dough on top of the previous one. Freeze on the baking sheet until cold and firm, at least 30 minutes and up to 1 day.
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- Using electric mixer, beat butter and 3/4 cup sugar in large bowl until well blended. Beat in egg yolk, lemon peel and vanilla extract. Add all purpose flour and salt and beat until mixture begins to clump together. Divide dough into 3 equal pieces. Flatten each piece into disk; wrap each in plastic and refrigerate 2 hours. DO AHEAD Can be prepared 2 days ahead. Soften dough slightly at room temperature before rolling out.
- Finely grind red and/or green hard candies separately in processor. Transfer each color of candy to separate small bowl; cover candies and set aside.
- Position 1 rack in center and 1 rack in top third of oven and preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to 1/4-inch thickness. Using 2 1/2- to 2 3/4-inch-diameter cookie cutter or biscuit cutter, cut out cookies. Using small (about 1 inch in diameter) cookie cutter, make cutouts in center of each cookie.
- Transfer cookies to prepared baking sheets. Spoon ground hard candies into cookie cutouts, filling cutouts completely to same thickness as cookies. Sprinkle cookies lightly with additional sugar. Repeat with remaining dough disks, ground hard candies and additional sugar. Reroll dough scraps and cut out additional cookies. Place on baking sheets; fill with hard candies and sprinkle with additional sugar.
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- Cream the butter, sugar, eggs, instant coffee, vanilla and cocoa powder together in a mixer till well combined.
- Mix the remaining dry ingredients together in a small bowl and gradually add to the wet mix just until it's blended in.
- I divide my dough into two, place each half onto a sheet of plastic wrap, shape into a disc and let it be in the fridge for at least two hours.
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- Beat butter and sugar until creamy. Add egg, vanilla and lemon extract; blend well. (Add about 1/2 teaspoon food color if colored dough is desired). Stir together flour, baking powder and salt; gradually add to butter mixture. (Batter will be stiff; stir in last part with wooden spoon or work in with hands). Divide dough in half. Roll each half into ball and flatten to form disk; wrap each disk and refrigerate until dough is firm enough to roll.
- Place candies of same color in food processor; coarsely crush. (Or place candies in heavy-duty food storage bag and crush with rolling pin). Store crushed candies in food storage bags until ready to use so that candies don't clump.
- Roll one half of dough at a time between two pieces of wax paper to about 1/8 inch thickness. Remove top sheet of wax paper. Cut into desired shapes with cookie cutters. Remove excess dough from around cut-outs. Slide bottom sheet with cookies onto tray or cookie sheet. Refrigerate cookies and tray.
- Heat oven to 350°F. Line several cookie sheets with foil; spray lightly with nonstick cooking spray. When firm peel wax paper from bottom of cookies and place on prepared cookie sheet. With wooden pick or straw, pierce small hole at top of cookie for use as hanging ornament, if desired. Cut out shapes for the stained glass in each cookie using small cookie cutters or small knife.
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- Line baking sheets with parchment paper. On a lightly floured surface, roll one rectangle of dough to 1/4-inch thickness. Using 2 to 3-inch cookie cutters cut out as many cookies as you can. Place on parchment-lined baking sheets, at least 1-inch apart.
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