Sugar Cookie Handprints Recipes

STAINED-GLASS SUGAR COOKIES

Stained-Glass Sugar Cookies image

Filling the cutouts of these sugar cookies with crushed hard candy yields the most striking stained glass effect.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 1h

Yield Makes 3 dozen

Number Of Ingredients 8

Ingredients

3 cups unbleached all-purpose flour (spooned and leveled), plus more for rolling
3/4 teaspoon baking powder
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
4 large egg yolks
1 tablespoon pure vanilla extract
Very finely crushed hard candy, such as Jolly Rancher, in various colors (1 cup total)

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.

Nutrition Facts : Calories 254 g, Fat 11 g, Fiber 1 g, Protein 3 g, SaturatedFat 7 g

MARBLED SUGAR COOKIE CUTOUTS

Marbled Sugar Cookie Cutouts image

A fun new way to decorate holiday sugar cookies!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 27

Number Of Ingredients 3

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Gold Medal™ all-purpose flour, butter and egg called for on cookie mix pouch for Cutout Cookies
Betty Crocker™ green and red gel food colors

Steps:

Heat oven to 375°F.
In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. Tint 1 bowl green, 1 bowl red by stirring in food colors.
On floured surface, drop scant tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together.
Push dough toward center on all sides to make 6x5-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch cookie cutters. Lightly press back of cookie spatula in flour, and slide under cookie dough; place cutouts 2 inches apart on ungreased cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.
Bake 6 to 8 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 9 g, TransFat 0 g

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