STAINED-GLASS CRITTER COOKIES
Surprise someone special with these stunning stained-glass cookies from in-house stylist Dani Fiore ( Sweet dani B). For a decorating guide, download theButterfly and Dragonfly stained-glass cookie templates.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- Sift flour and salt into a 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. Mix in eggs and lemon juice. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 350 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Place dough on a nonstick baking mat; place a piece of plastic wrap over dough. Roll out dough between baking mat and plastic wrap to 1/4 inch thick. Remove plastic wrap. Cut out cookies with a 5-inch butterfly- or dragonfly-shaped cookie cutter; cut out negative space in the wings using both sides of a small heart-shaped cookie cutter to create a mirror image (see Butterfly or Dragonfly templates). Use a drinking straw to create a hanging hole at top of cookie, if desired. Transfer baking mat to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer; remove scraps and reposition cookies so that they are at least 1 inch apart. Roll out scraps, and repeat. Repeat with remaining disk of dough.
- Transfer to oven and bake for 8 minutes. Let cool and sprinkle candy in a single layer in negative space of each cookie. Return to oven and bake until lightly golden, 8 to 10 minutes. Let cool on sheets on wire racks; carefully remove with a metal spatula.
- Mix together some of the royal icing with food coloring until desired shade is reached for wings. Transfer to a small squirt bottle. Outline wings (see Butterfly or Dragonfly templates) with colored icing. Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Using tweezers, add candy decor to wing edges, if desired (see Butterfly or Dragonfly templates). Let dry.
- Mix together some of the royal icing with food coloring until desired shade is reached for bodies. Transfer to a small squirt bottle. Outline body (see Butterfly or Dragonfly templates) with colored icing. Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Using tweezers, add dragees or candy eyes to create eyes (see Butterfly or Dragonfly templates). Let dry.
STAINED GLASS COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 18 cookies
Number Of Ingredients 6
Steps:
- Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 2 minutes. Reduce the speed to low and add the eggs 1 at a time, mixing after each addition until fully incorporated. Add the vanilla and then slowly mix in the flour until well combined, scraping down the sides of the bowl as needed. Remove the dough, press into a flat rectangle, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Cut the dough into thirds, wrap 1 piece back in the plastic wrap and return it to the refrigerator. Dust your work surface and the remaining 2 pieces of dough well with flour and roll out each to 3/16 inch with a rolling pin, moving the dough and dusting the top and bottom with additional flour if it becomes sticky. Cut out as many large stars as possible with a 4-inch star cookie cutter and place on the prepared baking sheets. Gather the scraps and reroll once to cut out more cookies. You should have a total of 12 stars. Cut a small star out of the middle of each large star with a 2-inch star cookie cutter and reserve for another use. (You can chill and bake the small stars separately or freeze for later.) Refrigerate the baking sheets until the dough is firm, 15 to 20 minutes.
- Meanwhile, separate the candy by color and place each color in a separate resealable plastic bag. Place a kitchen towel over the bags and crush the candy into small pieces using a rolling pin or meat mallet; do not pulverize. Fill the cut-out areas of the cookies two-thirds full with the crushed candy.
- Bake the cookies, rotating the baking sheets from top to bottom and front to back halfway through, until light golden brown and the candy has melted, 12 to 15 minutes. Cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Repeat the rolling, cutting, filling and baking process with the remaining piece of dough.
STAINED GLASS AND HOLIDAY SPRINKLE COOKIES
Mmm, melt-in-your-mouth sugar cookies! What better way to bring the family together for decorating festivities and sweet enjoyment?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms.
- Roll dough on floured surface to about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet. Stained Glass Cookies: Decorate unbaked cookies with gels. Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes. Holiday Sprinkle Cookies: Bake and cool cookies as directed above. Frost with frosting. Gently press small cookie cutter into frosting on each cookie where you want sugar design; remove and dip bottom edge of cutter into one of the sugars, then gently press back into same stamped image on each cookie and remove cutter.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Unfrosted Cookie, Sodium 70 mg, Sugar 10 g, TransFat 1 g
STAINED GLASS HEART COOKIES
Betty Crocker® sugar cookie mix and fruit flavored snacks make for quick and fun cookies for your Valentine.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 22
Number Of Ingredients 5
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.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 1 g
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 HEART CUTOUT COOKIES
Field editor Dixie Terry from Goreville, Illinois suggests these delicious and festive-looking cookies with a "stained glass" heart in the center.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 4-in. heart-shaped cookie cutter dipped in flour. Cut out centers with a 1-1/4-in. heart-shaped cookie cutter; set aside to reroll. Place cookies 1 in. apart on lightly greased foil-lined baking sheets. Fill centers with crushed candy., Bake at 375° for 7-9 minutes or until candy is melted and edges of cookies begin to brown. Cool completely on baking sheets. Carefully peel cookies off foil. If desired, combine frosting and food coloring; pipe around edges.
Nutrition Facts : Calories 151 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 81mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
BEST STAINED GLASS COOKIES
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
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
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.
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5/5 (4)Estimated Reading Time 8 minsCategory Baking, DessertCalories 201 per serving
- Preheat the oven to 350˚F. Lay parchment paper on your cookie sheets and clean off a nice big area of counter space to roll out the cookie dough.
- In a large mixing bowl, cream the softened butter and sugar together in a mashing motion by hand or for 2 to 3 minutes with an electric mixer on low-medium.
- Separate an egg and drop the whites in one bowl and the yolk in a second bowl. In the bowl with the yolk, crack and add a second full egg and vanilla, then beat with a fork or whisk. Add the egg mixture to your sugar and butter and mix until well blended.
- To your wet mixture add the flour and scatter the salt around the bowl. Mix well for a few minutes with a spatula or a stand mixer on low until a dough forms. (Don’t try mixing this part of the dough with a hand mixer—the dough is very thick and may break your mixer!)
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