Stained Glass Cookies Food

GINGERBREAD STAINED GLASS BISCUITS

Steps:

• Heat the sugar, golden syrup and butter in a pan until melted. Mix the ginger and flour in a large bowl and make a well in the centre. Add the bicarbonate of soda to the melted mixture and stir - it will fizz a little - then pour into the flour mixture with the egg. Stir to combine. The mix will be soft but will firm up as it cools.
• Scoop the mixture into a box or fridge bag and chill for at least 1 hr until firm enough to roll out. The dough can be kept in the fridge for up to a week or frozen for three months.
• Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and cut in half. Briefly knead the first piece, then roll it on a lightly floured surface to 2mm thick. Cut into shapes with snowflake or star cutters about 12cm across, then transfer to lined baking sheets, leaving a little room for them to spread. Cut a window out of each biscuit using another cutter about about 6cm across, then add a sweet to the centre.
• If the sweets are large, chop them up first - you'll have to judge by the size of the hole. (Don't be tempted to add too much or it will spill over the edge.) If you plan to hang the biscuits, make a small hole in the top of each one using the end of a piping nozzle (the hole will close up a little so make sure it's big enough). Repeat with remaining dough.
• Bake in batches for 5-6 mins or until they darken slightly and the sweets have melted. If the holes have closed up, remake them while the biscuits are warm. Leave to cool and harden up completely before moving them. Don't forget to bake the parts you've cut out, too! You can decorate the biscuits further by using white piped icing, if you like.

STAINED GLASS COOKIE WANDS

Steps:

• Preheat the oven to 302 degrees F/150 degrees C. Line 3 baking sheets with parchment.
• Place the flour in a bowl or on top of a clean work surface. Add the butter and rub it through the flour until it resembles fine breadcrumbs. Make a well in the center and add the sugar, eggs and vanilla if using. Gently mix to form a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Dust a work surface with flour and roll the dough to about 1 centimeter (1/2 inch) thickness. Use a large star cutter to cut out stars. Place them on the prepared baking sheets. Use a smaller star cutter to cut the middle out of the large stars. Push an oven-safe lollipop stick through the bottom of a star. Repeat with the remaining stars. Fill the middles of the stars with crushed rock candy. Bake until the edges are golden brown, about 25 minutes. Allow to cool on the baking sheet until the candy has set hard.
• Brush the cookies with edible silver luster dust for sparkle and shimmer.

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.

STAINED GLASS COOKIES

Steps:

• In a large mixing bowl, cream butter, brown sugar and molasses until smooth. Add water. Stir together flour, baking soda, salt, and spices. Gradually add flour mixture to creamed mixture; blend well.
• Wrap dough in plastic and chill for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cut out paper stars, bells, hearts, or other holiday motifs. Trace shapes onto a sheet of aluminum foil. Place foil on a baking sheet and spray lightly with cooking spray.
• Roll pieces of dough into ropes about 1/4-inch wide. Outline the foil designs with ropes of dough. Press ends lightly together.
• Separate candies by color. In a blender or food processor, coarsely crush candies. Fill in dough outlines with the desired color candies.
• Bake at 350 degrees F (175 degrees C) for 4 to 5 minutes or until cookie is set and candy melts. Transfer cookies and foil to a cooling rack and cool completely before removing foil.

STAINED GLASS COOKIES WITH JOLLY RANCHERS

Steps:

• Put brown sugar and butter into a large bowl. Mix well with paddle attachment of stand mixer, or with a wooden spoon, until the mixture is smooth.
• Break the egg into to a small bowl and whisk well with a fork. Mix the beaten egg into the butter and sugar in the bowl, a little at a time.
• Mix flour with baking powder, then stir in cinnamon, allspice, and nutmeg.
• Sift the dry ingredients through a fine mesh strainer into the wet ingredients.
• Add the milk then mix everything together well, using a wooden spoon by hand or the paddle attachment of the stand mixer.
• Squeeze the dough into 2 balls.
• Place each ball of dough between 2 pieces of parchment paper and roll out 1/4 inch thick.
• Keep sheets of dough between parchment and place in the fridge on a baking sheet or cutting board. Chill 15 minutes.
• Use a larger cookie cutter to cut out your cookies. Remove scraps of dough from around the cookies and place cookies on parchment lined baking sheet.
• Then use smaller cookie cutter to cut out the center of the cookies. Use a toothpick to help remove the center if needed.
• If you want your cookies to be ornaments, make a hole in each cookie by pressing a drinking straw or the point of a chopstick through the dough where you want to hang it. Make sure there is a thick enough area of dough to not break.
• Divide candy by color into resealable baggies. Squeeze air out, close baggies, and hit with a meat mallet, rolling pin, or back of a metal measuring cup to crush candies.
• Carefully spoon crushed candies into the cut out in the cookies. Try using complimentary colors if mixing (like half blue and half green).
• Place baking sheet in fridge for 10 minutes while you preheat oven to 350°F.
• Squeeze the scraps of dough into a ball. Roll out the dough again between parchment paper and chill.
• Take sheet of prepped cookies from the fridge and put the cookie sheet on the middle rack of the oven.
• Bake the cookies at 350°F for 10-12 minutes, until candy is melted and cookie edges are just turning golden.
• Take the cookies out of the oven nd leave on the baking sheets until they have cooled completely, then remove carefully.
• You can now eat the cookies, or make them into ornaments by stringing a ribbon through each hole.

STAINED GLASS PAINT FOR COOKIES

Steps:

• Mix corn syrup and color in individual bowls.
• Draw your stained glass lines with royal icing, or just go free-hand without lines for a different look.
• Paint a thin coat of cornsyrup mixture on cooled cookies, let dry completely.
• Add a second coat that can be thick as you desire.
• Let dry overnight.

STAINED GLASS WINDOW / LOLLIPOP COOKIES

Steps:

• Preheat oven to 350°F.
• Mix all ingredients, excluding lollipops, to form dough.
• Roll out the dough on a lightly floured work surface.
• With a scalloped-edged cookie cutter, cut large circles from dough.
• Place the scalloped circles onto lined cookie sheets.
• With a small cookie cutter, cut out desired shape from the centers of each circle.
• Remove the dough and fill the shape with crushed lollipops.
• Bake for 10 minutes, or until the candy melts in the cookie centers.
• Allow to cool before removing from tray.

EASY SUGAR COOKIE RECIPE

Steps:

• Heat oven to 350 F. In a large bowl, whisk together the flour, baking soda, and salt.
• Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
• Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
• On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets, spacing them 1½ inches apart. Sprinkle with the sanding sugar, if using.
• Bake until just beginning to brown at the edges, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
• Store in an airtight container at room temperature for up to 1 week. Total time includes cooling time

STAINED GLASS WINDOW COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar. Stir in vanilla and eggs.
• In another bowl, sift together flour, baking powder and salt; add to egg mixture alternately with milk.
• On a lightly floured surface, roll the dough 1/4 inch thick. Cut into 1/4 to 1/2 inch wide strips and, on a well-buttered baking sheet, form into window frames.
• Keeping the colors separate, place candy in plastic bags and crush with a meat mallet. Place crushed candies inside window frames.
• Bake for six minutes, or until candy is just melted. Cool on baking sheet for 5 minutes, until candy is hard. Carefully lift cookies off baking sheet with spatula.

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 COOKIES

Steps:

• 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!)
• Flour the counter and roll out your dough to a thickness of about ⅜ of an inch. Use a 3-inch cookie cutter and cut circles out of your dough.
• In the center of each circle, use a small holiday cookie cutter that is 1 ½ to 2 inches and cut the center out of each cookie. Take a small piece of dough about the size of a large bean and roll it into a ball, then flatten it and press it at the top of your circle for the Christmas tree ornament.
• Reroll any extra dough to cut more cookies. Bake the cookies in the oven for 9 to 11 minutes until they are almost done but still have a light color.
• Slice your gummy candies into the smallest pieces you can into pieces just a little bigger than a large sprinkle. While the cookies are still hot on the pan, sprinkle the gummy bits into the center of the cookies. Put the cookies back in the oven for 1 to 2 minutes to melt the gummies.
• Use a toothpick to pull the gummy candy to fill in any holes while the cookies are still warm. Once the pan has cooled for a few minutes, put the cookie sheet in the fridge for about 5 minutes to fully set the gummies.

STAINED GLASS COOKIES

Steps:

• Beat butter, sugar, honey, egg and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour, baking powder, baking soda and salt; mix well. Cover. Refrigerate at least 2 hours.
• Preheat oven to 350°F. Place dough on lightly floured surface; roll out to 1/4-inch thickness. Cut into desired shapes with 2-1/2- to 3-inch floured cookie cutters. Trace smaller version of each cookie shape on dough, leaving 1/2- to 3/4-inch border of dough. Cut out and remove dough from center of each shape; set aside. Place cutouts on baking sheets covered with foil. Shape remaining dough into ball; re-roll to make additional cutouts.
• Crush each color of candy separately between 2 layers of wax paper with mallet. Spoon crushed candy inside centers of cutouts.
• Bake 6 to 8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from foil.

STAINED GLASS VALENTINE HEART COOKIES

Steps:

• Using a stand mixer and paddle attachment cream together softened butter, granulated sugar, and sea salt until smooth and creamy (about 3 minutes). Scrape down sides as needed and continue to mix.
• Add in beaten eggs and vanilla and mix until combined (about 1 minute or so).
• Gradually add in the flour and mix on medium-low until well combined. As you are adding in the flour, add a few drops of food coloring until you get the desired shade of red.
• Tightly wrap your dough ball in plastic wrap and chill for at least 2 hours. You can separate it into 2 balls if you prefer to work with smaller batches.
• Pre-heat oven to 350 degrees F and prepare a cookie sheet with parchment paper.
• Take your dough out of the fridge.
• Use some of the extra flour to sprinkle on a clean countertop and turn the dough out onto it.
• Sprinkle the dough ball with flour and use a rolling pin to roll the dough out to about ¼ inch thick. Use more of the extra flour as needed to keep the dough from sticking to the counter or rolling pin.
• Use a large cookie cutter to cut out "panes" of cookie dough and transfer them to the prepared cookie sheet.
• Use a smaller cookie cutter out of the panes and remove them, adding them to the extra dough that you will roll out for more cookies or use them for smaller mini cookies.
• Place crushed hard candies in the cutout of the cookie dough panes. You want to fill it nearly full with the hard candy crumbs and be sure it is in an even layer, not mounded in the centre.
• Bake for 10 to 12 minutes or until the edges of the cookies just begin to brown and the candies are completely melted.
• Remove from the oven and allow to cool completely on the baking sheet before removing.

STAINED GLASS COOKIES

Steps:

• Using a stand mixer and paddle attachment cream together softened butter, granulated sugar, and sea salt until smooth and creamy, about 3 minutes. Scrape down sides as needed and continue to mix.
• Add in beaten eggs and vanilla and mix until combined, about 1 minute.
• Gradually add in 2½ cups of the flour and mix on medium-low until well combined.
• Tightly wrap your dough ball in plastic wrap and chill for at least 2 hours. You can separate it into 2 balls if you prefer to work with smaller batches.
• Preheat oven to 350°F and line a cookie sheet with parchment paper.
• Remove the dough from the fridge.
• Use some of the remaining flour to sprinkle on a clean countertop and turn the dough out onto it.
• Sprinkle the dough ball with some of the remaining flour and use a rolling pin to roll the dough out to about ¼ inch thick. Use more of the extra flour as needed to keep the dough from sticking to the counter or rolling pin.
• Use a large cookie cutter to cut out "panes" of cookie dough and transfer them to the prepared cookie sheet.
• Use a smaller cookie cutter to cut shapes in the middle of the panes and remove them. Add the dough that was cut out of the center back to the scrap dough that you will roll out for more cookies or use them for smaller mini cookies.
• Place crushed hard candies in the cut-out of the cookie dough panes. You want to fill it nearly full with the hard candy crumbs and be sure it is in an even layer, not mounded in the center.
• Bake for 10 to 12 minutes or until the edges of the cookies just begin to brown and the candies are completely melted.
• Remove from the oven and allow to cool completely on the baking sheet before removing.

STAINED-GLASS COOKIES

Steps:

• Prepare Holiday Sugar Cookies dough as in steps 1 and 2.
• While dough is chilling, group candies by color and place in separate heavy-duty self-sealing plastic bags. Place 1 bag on towel-covered work surface. With meat mallet or rolling pin, lightly crush candy into small pieces, being careful not to crush until fine and powdery. Repeat with remaining candy.
• Preheat oven to 350 degrees F. Roll and cut dough as in step 3 of Holiday Sugar Cookies, but place cutout cookies on large cookie sheet lined with foil.
• With mini cookie cutters, canapé cutters, or knife, cut 1 or more small shapes from each large cookie; remove small cutout pieces and reserve for rerolling. Place some crushed candy in cutouts of each cookie. With drinking straw, make a hole in top of each cookie for hanging.
• Bake cookies 10 to 12 minutes, until lightly browned. Cool cookies completely on cookie sheet. With pancake turner, remove cookies. Repeat with remaining dough and trimmings.
• For wreath, tree, or window decorations, tie nylon fishing line through hole in each cookie to make loop for hanging. *Do not use red-and-white-swirled peppermint candies -- they won't melt in the oven.

STAINED GLASS WINDOW BISCUITS

Steps:

• Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper.
• Using an electric hand whisk, whisk together the butter and sugar in a large bowl. Once lightened and creamy add the egg and mix thoroughly.
• Sift in the flour, baking powder, salt, and mixed spice and then add the vanilla extract and mix with a wooden spoon until you reach a biscuit dough consistency.
• Turn the dough onto a floured work surface and roll out to about 1cm/½in thick. Cut out biscuit shapes (such as stars or Christmas trees) and place onto the lined baking tray (you may need more than one tray, or to cook in batches).
• Using a smaller cutter or a small knife cut out the centre of each biscuit. Place a boiled sweet into the hole (cut in half if your hole is smaller than 2.5cm/1in) and place in the preheated oven to cook for 15 minutes, or until golden-brown and crisp with the sweet melted.
• As soon as the biscuits are baked and while they are still warm, use a straw to poke a hole out of the top of each biscuit. Be careful not to make this hole too near the edge of the biscuit. Once the melted sweets have hardened, transfer to a wire rack to cool. Thread a length of string, ribbon or florist's wire through the hole and hang the biscuits on the Christmas tree so the lights can shine through the centres.

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:

• 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 SUGAR COOKIES

Steps:

• Preheat oven to 350°F
• Beat cream cheese, butter, sugar, and vanilla in large bowl with mixer until well blended.
• Add flour and baking soda; mix well.
• Cover and refrigerate 30 minutes.
• Roll dough to 1/8" thickness on lightly floured surface.
• Cut into assorted shapes using 3" cookie cutters, or, drop as balls onto cookie sheet.
• Place on greased baking sheets.
• Bake 10-12 minutes, or until edges begin to brown.
• Transfer cookies to rack; immediately press about ½ t crushed candies onto each hot cookie. If the candies aren't sticking, you can also add frosting first.
• Cool completely on wire racks. (Easy way to crush the candies: Separate by color. Place each color in a resealable plastic bag and crush using rolling pin or meat mallet).

STAINED-GLASS COOKIES

Steps:

• Prepare dough for Favorite Cutout Cookies. In step 2, roll dough 1/4 inch thick. Cut cookies into desired shapes and place on silicone- or cooking parchment-lined baking sheets (see notes). Use smaller floured cutters or a small, sharp knife to cut out and lift a design from the center of each cookie (such as a small star from the center of a larger star or a round), leaving at least a 1/2-inch border around cutouts.
• Chop transparent, colored hard candies into 1/4-inch pieces. Fill cutout portions of dough just to the rim with candy; use one color in each cutout.
• Bake in a 300° oven until cookies are golden and candy is melted, 15 to 18 minutes. Let cookies cool on sheets until candy is firm. Slide a thin spatula under cookies to release and transfer to racks to cool completely.
• Nutritional analysis is per cookie.

STAINED GLASS COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with silicone baking mats.
• On a clean work surface, dust with flour and roll the sugar cookie dough to 1/4-inch to 1/2-inch thick.
• Using your large Christmas tree or snowflake cutter, cut out shapes and place onto a prepared baking sheet. Re-roll the excess dough to repeat this process until you have used all the dough.
• While on the silicone mat, use the smaller cookie cutters to cut out shapes from the centers of the cookies.
• Place the hard candies into resealable plastic bags and crush using a hammer or the rolling pin until they are almost a dust; you want the pieces to be small enough to fit in your cutouts.
• Sprinkle the crushed hard candy into the cutouts you made in the center of each cookie; be careful not to get any on the top of the cookie. Fill each hole two-thirds of the way.
• If you are planning to use these as ornaments, make a smaller hole towards the top of the cookie using a wooden skewer.
• Bake the cookies until just golden brown around the edges, 10 to 15 minutes; the candy should be melted and bubbling in the center. Allow to cool completely on the pan before attempting to move.
• While cooling, place your royal icing into a pastry bag with a coupler and a decorating tip. Decorate the tops of the cookies with the royal icing. Allow to dry completely before moving.

STAINED GLASS COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixer with a paddle attachment, cream the sugar and butter until smooth. Add the egg and the vanilla extract. Mix in the flour. Remove the dough from the mixer and press into a rectangular shape. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Remove from the refrigerator and cut dough into 1/3. Roll out dough, 1 piece at a time to a 3/16-inch thickness. Cut out as many large stars as possible. Repeat with all of the dough. Cut a small triangle out of each the arms on each star.
• Place the hard candy, by color, into small plastic bags. Place a towel over the bags and crush the candy with a meat mallet. Place all of the cookies on parchment lined sheet pans. In each of the triangle holes, fill with different colors of crushed hard candy. Bake in the oven for 10 to 15 minutes or until lightly golden brown, and the candy has melted.
• Preheat oven to 350 degrees F.
• In a mixer with a paddle attachment, cream the sugar and butter until smooth. Add the egg and the vanilla extract. Mix in the flour. Remove the dough from the mixer and press into a rectangular shape. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Remove from the refrigerator and cut dough into 1/3. Roll out dough, 1 piece at a time to a 3/16-inch thickness. Cut out as many large stars as possible. Repeat with all of the dough. Cut a small triangle out of each the arms on each star.
• Place the hard candy, by color, into small plastic bags. Place a towel over the bags and crush the candy with a meat mallet. Place all of the cookies on parchment lined sheet pans. In each of the triangle holes, fill with different colors of crushed hard candy. Bake in the oven for 10 to 15 minutes or until lightly golden brown, and the candy has melted.

STAINED GLASS COOKIES

Steps:

• Using a stand mixer and paddle attachment cream together softened butter, granulated sugar, and sea salt until smooth and creamy (about 3 minutes). Scrape down sides as needed and continue to mix.
• Add in beaten eggs and vanilla and mix until combined (about 1 minute or so).
• Gradually add in the flour and mix on medium-low until well combined.
• Tightly wrap your dough ball in plastic wrap and chill for at least 2 hours. You can separate it into 2 balls if you prefer to work with smaller batches.
• Pre-heat oven to 350F and prepare a cookie sheet with parchment paper.
• Take your dough out of the fridge.
• Use some of the extra flour to sprinkle on a clean countertop and turn the dough out onto it.
• Sprinkle the dough ball with flour and use a rolling pin to roll the dough out to about ¼ inch thick. Use more of the extra flour as needed to keep the dough from sticking to the counter or rolling pin.
• Use a large cookie cutter to cut out "panes" of cookie dough and transfer them to the prepared cookie sheet.
• Use a smaller cookie cutter out of the panes and remove them, adding them to the extra dough that you will roll out for more cookies, or use them for smaller mini cookies.
• Place crushed hard candies in the cut-out of the cookie dough panes. You want to fill it nearly full with the hard candy crumbs and be sure it is in an even layer, not mounded in the center.
• Bake for 10-12 minutes or until the edges of the cookies just begin to brown and the candies are completely melted.
• Remove from the oven and allow to cool completely on the baking sheet before removing.

STAINED GLASS ORNAMENT COOKIES

Steps:

• In a mixing bowl, use a hand-held mixer to beat together the butter and sugar until well combined - about 4 minutes.
• Add in the egg and milk. Beat to combine.
• Next, add the flour, baking powder, and salt. Beat into the butter and sugar mixture.
• The dough will be dry and crumbly at first, but keep beating until a dry dough is formed. In some cases, you might need to add one more tablespoon of milk. Knead dough to form a ball. Cover with plastic wrap and refrigerate for 2 hours.
• When ready to bake, preheat oven to 350°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
• Cut dough into 4 portions. Working with one portion at a time, roll dough to 1/4 inch thick between two sheets of parchment paper.
• Use your larger cookie cutter to cut the exterior shape of the cookie. Use your smaller cookie cutter to cut out the center. Use a metal spatula to transfer the cookie to prepared baking sheet. Save the leftover dough. Re-roll to make more cookies.
• Using a straw, push straight down to cut a hanging hole into the cookie.
• Fill the center hole with the crushed candy, using the colour of your choice. The candy should be level with the top of the cookie. A little more or less will not make a difference. If you get any candy on the cookie, use a small, clean paintbrush to brush the candy into the center hole.
• Top each cookie with a generous sprinkling of sanding sugar.
• Bake for 8 minutes. Remove from oven and allow to cool for 5 minutes on baking sheet. Carefully transfer to a wire cooling rack to finish cooling.

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.

VALENTINE STAINED GLASS COOKIES

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.