Stained Glass Lemon Cookies Recipes

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STAINED GLASS COOKIES



Stained Glass Cookies image

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

3 tablespoons butter
½ cup packed brown sugar
¾ cup molasses
⅓ cup water
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
5 ¾ ounces sourball hard candies

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



Stained Glass Cookies image

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

3 1/2 cups all-purpose flour, plus more for rolling out dough
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted margarine, room temperature
1/2 cup lightly packed dark-brown sugar
1/2 cup unsulfured molasses
2 cups granulated sugar
2 teaspoons freshly squeezed lemon juice

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



Stained Glass Cookies image

Provided by Sandra Lee

Categories     dessert

Time 47m

Yield 12 cookies

Number Of Ingredients 14

1 package (17.5 ounces) sugar cookie mix (recommended: Betty Crocker)
1/3 cup cream cheese, softened in microwave for 45 seconds
1 egg
1 teaspoon lemon extract
3 tablespoons cake flour
8 ounces hard candies, assorted colors (recommended: Jolly Ranchers or LifeSavers)
Baking sheets
Aluminum foil and cooking spray
Mixing bowl
Flour
Rolling pin
Oversized (4 to 5-inch) ornament-shaped cookie cutter
Smaller cutters, round or square
Cooling rack

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



Stained Glass Wreath Cookies image

Provided by Sandra Lee

Categories     dessert

Time 1h50m

Yield about 24 cookies

Number Of Ingredients 4

1 (16-ounce) tube sugar cookie dough
1 bag assorted round hard candies (recommended: Lifesavers)
1 small tube white decorating icing
1 package silver dragees

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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