Stained Glass Cookies Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Combine all ingredients together, except candies.
• Shape dough into trees, candy canes, trees, etc -- whatever you like (hand formed or if you prefer, chill the dough and cut out with cookie cutters).
• Cover cookies with crushed lollypops decoratively.
• Bake on parchment lined cookie sheets in a preheated 350 F oven, about 8 minutes.
• Allow to cool completely on pans before removing.

Steps:

• Mix thouroughly butter, confectioner's sugar, egg, vanilla, and almond extract.
• Blend in flour, soda, and cream of tartar.
• Divide dough in half.
• Color equal portions of 1 half with assorted food colorings.
• Leave the other half plain; Cover and chill for 2-3 hours.
• Roll plain half of dough 1/8" thick on lightly floured cloth-covered board.
• Cut with decorative cookie cutters.
• Place on sprayed or greased cookie sheet.
• Roll colored doughs; cut out different shapes to match and fit on top of each plain cookie shape.
• If you wish to hang the cookies on your tree, place a small piece of drinking straw through the top of each cookie before baking.
• Bake 7-8 minutes at 375 degrees F.