Stained Glass Cutouts Food

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:

• 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 COOKIE RECIPE

Steps:

• In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Divide dough into three portions; cover and refrigerate for 30 minutes or until easy to handle.
• Line baking sheets with foil and grease the foil; set aside. On a lightly floured surface, roll out one portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. ornament-shaped cookie cutters. Cut out centers with a floured 1/2-in. cookie cutter. Place larger cutouts 2 inches apart on prepared baking sheets. Using a plastic straw, poke a small hole near the top of each cookie for hanging. Repeat with remaining dough. Reroll small cutouts if desired.
• Place the same color of hard candies in small resealable plastic bags; crush candies. Sprinkle in center of cookies. Bake at 350° for 8-10 minutes or until lightly browned. Use straw to reopen hanging holes. Cool for 2-3 minutes or until candies are set before carefully removing to wire racks.
• For icing, in a small mixing bowl, beat meringue powder and water until soft peaks form. Gradually beat in confectioners' sugar. Decorate cookies; let dry. Thread string through holes to hang cookies.

STAINED GLASS HEART CUTOUT COOKIES

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.