Stained Glass Cookies Recipes

STAINED GLASS COOKIES

Steps:

• Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half; wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
• Meanwhile, separate the candy by color and place each color in a separate resealable plastic bag. Crush into small pieces using a rolling pin; do not pulverize.
• Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. Refrigerate until slightly firm, about 15 minutes. Cut into shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Cut out shapes from the centers of the cookies using smaller cutters; fill the cut-out areas about two-thirds full with the crushed candy. Refrigerate until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until the candy melts and the cookies are just golden, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

STAINED GLASS COOKIES

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.

STAINED-GLASS SUGAR COOKIES

Steps:

• In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg yolks and vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a 2 1/2-inch Christmas-ball-shaped cutter, cut out dough (reroll scraps, if desired). Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch star cutter, cut out dough in center of each cookie. Bake until cookies are pale but set, 8 to 10 minutes, rotating sheets halfway through. Remove sheets from oven; fill cutouts with crushed candy. Bake until cookies begin to brown at edges and candy is melted, 3 minutes. Let cool completely on sheets on wire racks.

BEST STAINED GLASS COOKIES

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.

STAINED GLASS HEART COOKIES

Steps:

• Unroll and remove paper from Betty Crocker Fruit Roll-Ups snacks. Using 1 1/2-inch heart-shaped cookie cutter, cut out 66 small heart shapes.
• Heat oven to 375°F. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
• In medium bowl, mix cookie mix, butter, flour and egg until soft dough forms. On lightly floured surface, roll dough 1/4 inch thick. Using 3-inch heart-shaped cookie cutter, cut out 22 large heart shapes. Using 1 1/2-inch heart-shaped cookie cutter, cut center out of each large heart. Place the 22 small heart-shaped cookies on cookie sheet. Brush cookies lightly with water. Place 1 heart-shaped fruit snack cutout on each small cookie.
• Use small amount of water to "glue" 2 heart-shaped fruit snack cutouts together to make a double layer. Place on cookie sheet. Place large heart-shaped cookie with center removed on top of double layer of fruit snack hearts. Repeat with remaining fruit snacks and large heart cookies.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool completely.

STAINED GLASS CANDY II

Steps:

• Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in walnuts and marshmallows. Let cool.
• Spread coconut on waxed paper. Divide the cooled dough into two even portions. Form each portion into a long roll. Coat the rolls with the coconut. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.

STAINED GLASS COOKIES

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.