Stained Glass And Holiday Sprinkle Cookies Food

EASY STAINED GLASS HOLIDAY COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Place 2 to 3 candies of the same color in small plastic bag; seal bag. With hammer or flat side of meat mallet, gently pound to crush candy. Repeat with remaining candies, using several different colors.
• In large bowl, break up cookie dough. Mix in flour with spoon or hands, until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) On lightly floured work surface, roll dough 1/8 inch thick, using additional flour as needed to prevent sticking. Cut out dough with floured 3-inch cookie cutter. With smaller cookie cutter (1 1/4 to 1 1/2 inches), cut out center of cookie.
• Place large cutouts 2 inches apart on cookie sheet. Place 1/4 to 1/2 teaspoon crushed candy in center of each cutout cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cookies.)
• Bake 6 to 9 minutes or until edges of cookies are light golden brown and candy is melted and fills center of cookie. Cool about 10 minutes on cookie sheets or until candy is hardened. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• On separate ungreased cookie sheet, place small center cutouts. Bake 4 to 6 minutes or until light golden brown. Cool 2 minutes; remove to cooling rack to cool completely.

STAINED GLASS COOKIES

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.

CHRISTMAS STAINED GLASS COOKIE

Steps:

• Gather the ingredients.
• The quickest and easiest way to make the dough is in a food processor . Put the flour, sugar, salt, baking powder, and butter in the bowl of the processor. Use the pulse setting and mix until the mixture becomes coarse and sand-like.
• In a separate bowl, lightly mix the cream, whole egg, yolk, and vanilla seeds or extract together.
• Turn the processor to a slow speed and add the egg mix to the dry ingredients. Do not over-mix; stop as soon as the mixture comes together into a dough.
• Empty the dough onto a lightly-floured work surface or board, and gently squeeze to bring the dough together into a ball.
• Wrap the dough in plastic wrap and pop into the fridge for at least 30 minutes to rest, or leave up to 24 hours if making the dough in advance.
• When you're ready to make the cookies, remove the dough from the fridge and allow 15 minutes for the dough to reach room temperature. Meanwhile, heat the oven to 325 F/160 C/Gas 4. Flour a work surface and roll out the dough to 1/2-centimeter thickness.
• Use your favorite Christmas cookie cutter and cut as many cookies out as possible. For these, you will want larger shapes as you will be cutting the center of each away.
• Lay the cookies onto a baking sheet lined with parchment, then, either using a smaller same-shaped cutter or freehand, cut the center away, making sure you leave at least 1/2-inch/1 centimeter margin.
• Using a heavy rolling pin , crush each color of the hard candies into fine crystals, but not dust.
• Sprinkle the crystals into the center of the cookie.
• Bake in oven for 10 to 12 minutes until lightly golden and the sweet crystals have melted.
• Remove from the oven and leave to cool on the tray for 15 minutes. Using a cocktail stick, push a hole into wherever you want the ribbon to go.
• Then lift carefully onto a cooling rack and leave to cool. Thread your Christmas cookies with ribbon and hang from your tree, or store in an airtight tin.

STAINED GLASS AND HOLIDAY SPRINKLE COOKIES

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.

STAINED GLASS WINDOW SUGAR COOKIES

Steps:

• Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
• Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness or slightly thinner (anywhere between 1/8 - 1/4 inch is fine). Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly thick.
• Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
• As the cookie dough chills, begin crushing the candies. The best way to crush the hard candies is to separate them by color, place each color in plastic bags, and crush them with a rolling pin or meat mallet. Don't crush the candies into a fine powder- crush them into fine pebble-sized bits. The crushed candies will pierce the bag no matter how careful you are. Some candy dust will escape, so just know that this step is messy. If you don't want to use plastic, use a paper bag or paper plate. (A bag is preferred so candy doesn't go flying everywhere.) Set crushed candy aside.
• Once cookie dough has chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using your large cookie cutter, cut the dough into shapes. Using your small cookie cutter, cut out the center shape. (You don't need the center piece- re-roll it!) Re-roll all the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.
• Carefully arrange cookies on baking sheets 3 inches apart. If your cookies are intricately shaped, use two hands to transfer them to the lined baking sheet.
• If using an egg white, beat it lightly with a fork or small whisk for 10 seconds. It's easier to brush onto tops of cookies if it's beaten first. Brush tops of shaped cookies with egg white or water. Sprinkle coarse sugar/sprinkles on top.
• Fill the cut-out centers about 3/4 full with crushed candies. The candy pieces melt and expand, so you don't need to over-fill. I use and recommend 1 color per cookie, but feel free to mix for a spotty multicolor look. The candies are sticky, so wipe off your fingers as needed.
• Bake for 12-13 minutes or until candies have melted and the cookies are lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet until the melted candy center sets, about 15 minutes. Once melted candy center has set, transfer to a wire rack to cool completely.
• Cover and store cookies at room temperature for up to 1 week. For longer storage, cover and refrigerate for up to 10 days.

HOLIDAY STAINED GLASS COOKIES

Steps:

• Preheat oven to 350 degrees.
• Seperate candy by color into zip lock plastic bags and close bags. Crush candies into small pieces with a rolling pin.
• Line a baking sheet with parchment paper.
• Liberally flour surface and rolling pin. Place half of the cookie dough on work surface, and liberally flour the top of the dough, roll out cookie dough to 1/4 inch thick.
• Dip large holiday shaped cookie cutters in flour and cut out cookies. Place the cookies on the lined cookie sheet, approximately 1 inch apart. Gather dough scraps and refrigerate before rolling out again.
• Using small cookie cutters or a knife, cut out a small shape inside each cookie.
• Fill center cutout of each cookie with a single color of the crushed candies.
• Bake cookies until the candy center begins to bubble and the cookie edges are lightly browned, about 8 - 10 minutes.
• Remove from oven and carefully sprinkle cookie edges with sugar sprinkles, if desired. Let cool on the baking sheet on a cooling rack. Once cookies are cooled, remove them from the lining.
• Repeat with reaming cookie dough.