Valentine Stained Glass Cookies Recipes
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.
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
VALENTINE STAINED GLASS COOKIES
a rich cookie tasty enough for a holiday slightly tangy as uses red hot cinnamon candies. I got this from the newspaper about a decade ago
Provided by muffinlady
Categories Dessert
Time 3h7m
Yield 29 cookies, 29 serving(s)
Number Of Ingredients 7
Steps:
- Three hours or the night before you plan to bake cookies, prepare dough.
- Cream butter and sugar in mixing bowl. Beat in eggs and vanilla. Sift flour and baking powder together. Gradually stir in flour mixture until dough is very stiff. Cover and chill at least 3 hours.
- Preheat oven to 375* Roll out dough to 1/4 inch thickness on a lightly flo;ured surface. To prevent cookies from becoming tough and brittle try not to incorporate alot of flour. Cut out cookies using a large heart shaped cookie cutter. Transfer cookies to a foil-lined baking sheet. Using a small, heart shaped cookie cutter, cut out and remove heart design from center of each cookie. Fill the cut out sections with crushed candy.
- Bake 7-8 minutes or until cookies are lightly browned and the candy has melted. Donot overbake. When done, slide foil off baking sheet. Carefully loosen cookies from foil when cooled. If desired, pipe decorative boardders with frostin around edges.
Nutrition Facts : Calories 90.1, Fat 3.6, SaturatedFat 2.1, Cholesterol 21.2, Sodium 45.6, Carbohydrate 12.9, Fiber 0.3, Sugar 5.2, Protein 1.5
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