Stained Glass Trees Recipes

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STAINED GLASS TREES



Stained Glass Trees image

To make your own cookie shapes, draw a simple Christmas-tree or ornament shape onto a manila folder, and cut it out. Place the cutout on rolled-out cookie dough, and cut around it with the tip of a paring knife. Alternatively, you can cut out cookies with cookie cutters (wide shapes work best). Use the knife tip to cut out the centers of the cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

2 cups all-purpose flour, plus more for work surface
1/4 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
7 ounces assorted clear colored hard candies, such as Jolly Rancher, colors separated and finely chopped (about 30)

Steps:

  • Sift together flour, salt, and baking powder into a large bowl; set aside.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg; mix until smooth, 1 minute. Reduce speed to low. Add flour mixture, and mix until combined. Stir in vanilla.Wrap dough in plastic, and refrigerate until cold, about 45 minutes.
  • Preheat oven to 325 degrees, with racks in upper and lower thirds. Roll out chilled dough on a well-floured surface to a little more than 1/8 inch thick. Cut out shapes using a 5-inch tree-shape cookie cutter. Using a metal spatula, space 2 inches apart on baking sheets lined with parchment paper. Using the tip of a paring knife, make a triangular cutout in center of each cookie for candy filling. Reroll scraps, and cut.
  • Sprinkle candy in a single layer in hole of each cookie, avoiding edges of triangle. Refrigerate until dough is firm, about 15 minutes.
  • Bake cookies until candy has melted and completely filled cutout and cookie edges are just starting to turn pale golden brown, 11 to 12 minutes. Do not let the cookies brown, or the candy centers may become bubbly. Let cool completely on sheets on wire racks. Use a metal spatula to remove cookies from parchment.

STAINED-GLASS CHRISTMAS TREE COOKIES



Stained-Glass Christmas Tree Cookies image

Pretty hard candies peek out from the "windows" of special, shaped sugar cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 36

Number Of Ingredients 9

About 15 brightly colored hard candies (ring-shaped, rectangular or round)
1 cup butter or margarine, softened
2/3 cup sugar
1/2 cup light corn syrup
2 teaspoons vanilla
1/4 teaspoon lemon extract, if desired
3 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Heat oven to 350°F. Line cookie sheets with parchment paper. Place each color candy in separate resealable freezer plastic bag; seal bag. With rolling pin, coarsely crush candy; set aside.
  • In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in corn syrup, vanilla and lemon extract. On low speed, gradually beat in flour, baking powder and salt.
  • Divide dough in half. On floured cloth-covered work surface, roll each half to 1/4-inch thickness. Cut dough with 3-inch Christmas tree-shaped cookie cutter. Cut out and remove several smaller dough shapes from each cookie. Place tree shapes 2 inches apart on cookie sheets. If desired, reroll small cutouts with remaining dough. Fill each hole in tree shapes with about 1/2 teaspoon crushed candy.
  • Bake 8 to 10 minutes or until edges are light golden brown and candy is melted. Place cookie sheets on cooling racks; cool cookies 8 minutes. With back of metal pancake turner, gently lift warm cookies from foil; place on cooling racks. Cool completely, about 15 minutes, before storing in loosely covered containers.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 8 g, TransFat 0 g

STAINED GLASS TREES



Stained Glass Trees image

Categories     Candy     Cookies     Bake

Yield makes about 3 dozen

Number Of Ingredients 8

2 cups sifted all-purpose flour, plus more for work surface
1/4 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
7 ounces (about 30) assorted colored hard candies, such as Jolly Rancher, colors separated, and finely chopped with a chef's knife

Steps:

  • Sift together flour, salt, and baking powder into a bowl.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg; mix until smooth, 1 minute. Reduce speed to low. Add flour mixture, and mix until combined. Stir in vanilla. Wrap dough in plastic, and refrigerate until cold, about 45 minutes.
  • Preheat oven to 325°F with racks in upper and lower thirds. Roll out chilled dough on a well-floured surface to a little more than 1/8 inch thick. Cut out shapes using a 5-inch tree-shape cookie cutter. Using a metal spatula, transfer shapes to baking sheets lined with parchment paper, spacing 2 inches apart. Using the tip of a paring knife, make a triangular cutout in center of each cookie for candy filling. Reroll scraps, and cut.
  • Sprinkle candy in a single layer in hole of each cookie, avoiding edges of triangle. Refrigerate until dough is firm, about 15 minutes.
  • Bake cookies until candy has melted and completely filled cutout and cookie edges are just starting to turn pale golden brown, 11 to 12 minutes. Do not let the cookies brown, or the candy centers may become bubbly. Let cool completely on sheets on wire racks. Use a metal spatula to remove cookies from parchment. Cookies can be stored in airtight containers at room temperature up to 5 days.
  • How to makes Stained Glass Trees
  • Use a paring knife to cut out a triangular center from each tree; fill each triangle with a single layer of chopped candies. Keep the pieces a slight distance from the edge of the triangle, as the heat of the oven will melt the candy, and it will spread. Midway through baking, quickly open the oven door and check for any little holes in the "glass"; use a toothpick to fill them in.

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