STAINED GLASS COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 18 cookies
Number Of Ingredients 6
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 COOKIES
This modern version of the classic cookie will dazzle your guests when they get home with their takeaway treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about twelve 7-inch stars
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, salt, and cloves; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream margarine and dark-brown sugar until fluffy. Add molasses and beat until combined. Add flour mixture, alternating with 1/3 cup water; beating on low until combined. Divide dough in half, pat each half into a rectangle, and wrap in plastic. Chill for at least 1 hour and up to overnight.
- Heat oven to 350 degrees. Working with one piece of dough at a time, on a well-floured Silpat (a French nonstick baking mat), roll out dough to a rectangle slightly thicker than 1/8 inch. Chill for 10 minutes. Gather together scraps and wrap in plastic wrap. Refrigerate dough before rerolling.
- Using a 7-inch star-shaped cutter, cut out dough. (For best results press cutter into the dough and remove the excess before taking away the cutter.) Remove centers of stars using a 3-inch star cutter. Use a skewer to make a hole in a tip of each star.
- Bake until crisp but not darkened, about 20 minutes. Transfer to wire racks to cool. When cookies are cool, line baking sheets with clean Silpats or parchment paper. Arrange cookies on prepared baking sheets; set aside.
- Prepare an ice bath; set aside. To make the caramel: Combine granulated sugar, 1/3 cup water, and lemon juice in a small saucepan, and place over medium-high heat. Stir continuously to dissolve sugar. If at any time your hand comes into contact with the hot sugar, immediately plunge it into the ice bath. This should prevent further injury. When sugar is dissolved, stop stirring. Continue to cook, without stirring, until mixture turns amber in color, 5 to 10 minutes. Occasionally wash down sides of the pan using a clean brush dipped in cold water to prevent crystals from forming.
- Carefully fill the centers of the cookies with caramel. Let stand until cool. Thread a piece of wax twine through the hole in each cookie, and tie to create a loop. Do not hang ornaments in direct light or in a humid area, as the caramel can melt.
STAINED GLASS COOKIES
Steps:
- Line baking sheets with aluminum foil and spray lightly with cooking spray. Alternatively, you can use a silicone baking mat.
- In a large bowl, stir together all ingredients, except hard candies, until dough ball forms. Split dough in half and form into disks.
- Roll out dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with oversized (4 to 5-inch) ornament-shaped cookie cutters. Place cookies on prepared baking sheets spaced 1-inch apart. On each of the large cookies, cut out 3 or 4 smaller shapes using 1/2 to 1-inch cookie cutters. If cookies are to be used as ornaments, make a hole at the top with a straw. Chill in refrigerator for 30 minutes.
- While cookies chill, place unwrapped hard candies, sorted by color, in separate zip-top resealable bags. Squeeze air from bags and seal; crush candies with rolling pin. Set aside.
- Preheat oven to 375 degrees F.
- Remove cookies from refrigerator and fill centers of cookies with
- crushed hard candies.
- Bake for 9 to 12 minutes or until edges just start to turn golden. Cool completely on baking sheet on a rack.
- Repeat with remaining dough.
- Store completely cooled cookies separated by waxed paper in an air-tight container for 1 week.
STAINED GLASS WINDOW / LOLLIPOP COOKIES
This is from the "Dining In" kosher cookbook; these cookies turn out really pretty. As a general rule, I hate working with dough that I need to roll, but I found this one very easy to deal with. I'm copying the recipe verbatim from the cookbook, but I really do not recommend mixing all the ingredients at once!! -- I did that and created a great big floury mess. It's probably a better idea to cream the margarine and sugar, and then alternate between gradually adding the flour and liquid ingredients. As for crushing the lollipops, I put them in a freezer bag and whacked at them with a rolling pin... triple-bagging is probably a good idea! It would probably work to crush them in a food processor, too. With the leftover dough from the cutouts, or if you just don't feel like cutting out shapes in the first place, you can make a "thumbprint" type cookie and fill the "wells" with the crushed lollipops.
Provided by brokenburner
Categories Dessert
Time 35m
Yield 25 cookies, 25 serving(s)
Number Of Ingredients 9
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.
LEMON COOKIES WITH GLAZE
These little lemon cookies with glaze are a cross between madeleines and lemon pound cake. They are easy to freeze for later, and they make great potluck cookies. Enjoy! Store in airtight container for up to 1 week.
Provided by duetfreak
Categories Desserts Cookies Fruit Cookie Recipes Lemon
Time 40m
Yield 40
Number Of Ingredients 13
Steps:
- Whisk flour, baking powder, baking soda, and salt together in a large bowl.
- Cream sugar and butter together with an electric mixer on medium speed until fluffy. Add eggs, one at a time, mixing until incorporated. Reduce speed to low and beat in sour cream and lemon zest. Add flour mixture and mix until combined.
- Refrigerate dough until slightly firm, about 1 hour.
- Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies 2 inches apart.
- Bake until just golden around the edges, about 15 minutes, switching and rotating sheets halfway through baking time (one sheet of cookies took about 12 minutes, the other sheet ended up taking 16 minutes). Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- While cookies cool, mix powdered sugar, lemon juice, milk, and lemon zest for glaze together and lightly drizzle cookies when they are almost completely cooled.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 20.3 g, Cholesterol 22.5 mg, Fat 5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 71.5 mg, Sugar 12.8 g
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- Using electric mixer, beat butter and 3/4 cup sugar in large bowl until well blended. Beat in egg yolk, lemon peel and vanilla extract. Add all purpose flour and salt and beat until mixture begins to clump together. Divide dough into 3 equal pieces. Flatten each piece into disk; wrap each in plastic and refrigerate 2 hours. DO AHEAD Can be prepared 2 days ahead. Soften dough slightly at room temperature before rolling out.
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- Position 1 rack in center and 1 rack in top third of oven and preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to 1/4-inch thickness. Using 2 1/2- to 2 3/4-inch-diameter cookie cutter or biscuit cutter, cut out cookies. Using small (about 1 inch in diameter) cookie cutter, make cutouts in center of each cookie.
- Transfer cookies to prepared baking sheets. Spoon ground hard candies into cookie cutouts, filling cutouts completely to same thickness as cookies. Sprinkle cookies lightly with additional sugar. Repeat with remaining dough disks, ground hard candies and additional sugar. Reroll dough scraps and cut out additional cookies. Place on baking sheets; fill with hard candies and sprinkle with additional sugar.
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