MAGIC WINDOW COOKIES
Melted candy is the magic for sugar cookies with colored windows.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 72
Number Of Ingredients 8
Steps:
- In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Cover; refrigerate about 1 hour or until firm.
- Heat oven to 375°F. Cover cookie sheet with parchment paper or foil. On lightly floured cloth-covered surface, roll one-third of dough at a time 1/8 inch thick. Cut into desired shapes with cookie cutters. Cut shapes from centers of cookies as desired. Place cookies on parchment paper.
- Place whole or partially crushed pieces of candy in cutouts, depending on size and shape of design, mixing colors as desired. Leave pieces as large as possible because candy melts easily; do not use fine candy "dust." (To crush candy, place in heavy plastic bag and tap lightly with rolling pin.) Place cutouts from centers of cookies on top of candies, if desired.
- Bake 7 to 9 minutes or until cookies are very light brown and candy is melted. If candy has not completely spread within cutout design, immediately spread with knife. Cool completely on parchment paper, about 30 minutes. Gently remove cookies to cooling rack.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 4 g, TransFat 0 g
CHURCH WINDOW COOKIES
This is a hit with kids-the little ones just love the colored marshmallows! -Emmilie Gaston, Wabash, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 dozen.
Number Of Ingredients 5
Steps:
- In a large saucepan, melt chocolate chips and butter over low heat; stir until smooth. Cool slightly. Stir in marshmallows and walnuts., Divide mixture into three portions; place each portion on a piece of waxed paper. Using waxed paper, shape each into a 10-in.-long roll; roll in coconut. Wrap tightly in waxed paper; refrigerate 2 hours or until firm. Cut crosswise into 1/2-in. slices.
Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 25mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
WINDOW PANE COOKIES
My mom gave this recipe to me. She always made all kinds of candy and fudge at Christmas, But I liked this best.
Provided by JANET JORDAN
Categories Cookies
Time 15m
Number Of Ingredients 4
Steps:
- 1. Melt butter and chocolate chips together, Let cool slightly. Add marshmallows and nuts.
- 2. Divide into thirds: Put on foil and roll unto three logs. Chill about 30 minutes and slice.
CHURCH-WINDOW COOKIES
I see two other recipes for these, but this is our version we use every year. They are an absolute hit at cookie exchanges as they are different, not to mention very easy and tasty!
Provided by moonshine7015
Categories Desserts Cookies Bar Cookie Recipes
Time 1h15m
Yield 36
Number Of Ingredients 6
Steps:
- Melt the butter and chocolate chips in a heavy saucepan over medium heat; mix until smooth and creamy; remove from heat and stir in the vanilla. Fold in the marshmallows and walnuts.
- Scatter about half of the coconut onto a large baking sheet. Form the chocolate mixture into two oblong logs and lay them onto the coconut. Use the remaining coconut to coat the logs. Refrigerate until the logs are firm, about 1 hour. Cut logs into 3/4-inch slices.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 20.8 g, Cholesterol 6.8 mg, Fat 9.6 g, Fiber 1.4 g, Protein 1.2 g, SaturatedFat 5.1 g, Sodium 46.9 mg, Sugar 15.6 g
CATHEDRAL WINDOW COOKIES
From her kitchen in Meriden, Connecticut, Diane Sequist shares this treat that's bound to become a family favorite. "These cookies are great for bake sales and holidays," she writes. "Kids of all ages love the colorful mini marshmallows, chocolate and chopped nuts."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4-1/2 dozen.
Number Of Ingredients 4
Steps:
- Place marshmallows and nuts if desired in a large bowl; set aside. In a heavy saucepan, melt chocolate chips and butter over medium-low heat. Pour over marshmallow mixture and mix well. Cover and refrigerate for 1 hour, stirring occasionally., Shape marshmallow mixture into a 12-in. roll; wrap in waxed paper. Refrigerate for 4 hours or until firm. Unwrap and cut into 3/8-in. slices; cut slices in half.
Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 20mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
HOLIDAY WINDOWPANES
Steps:
- Make Classic Sugar Cookies without baking powder; chill 2 hours. Roll out to 1/4 inch thick and cut into large Christmas-tree shapes. Cut out smaller trees from centers. Place on silicone mats and bake 6 to 8 minutes at 350 degrees, then sprinkle the centers with crushed hard candies and bake until melted, 2 to 5 more minutes.
BLOOD ORANGE POPPY SEED WINDOW COOKIES
The classic linzer cookie provided inspiration for this sandwich cookie. You'll want to roll out the dough on a silicone baking mat or sheet of parchment paper, removing the excess, rather than trying to move each cookie, which might distort its shape. The added bonus is that you can also slide them onto a baking sheet should the dough warm up too much, and chill it until it's workable again. You can fill these window cookies with any kind of marmalade, jam or preserves - even lemon curd. If using any of the first three, warm the filling in the microwave, adding a dribble of water if very thick. Strain through a sieve to remove the solids, if you want.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 1h30m
Yield About 2 dozen sandwich cookies
Number Of Ingredients 11
Steps:
- Combine flour, poppy seeds, salt and baking soda in a medium bowl. Whisk to combine, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks and vanilla, then beat on medium speed until well combined, scraping the bowl as needed.
- Add half the flour mixture and beat on low speed, drizzling in the buttermilk. Add remaining flour mixture and beat on low speed just until combined, then increase speed and beat until dough starts to clump together. Scrape the bowl and fold dough a few times to make sure everything is well combined. Divide into two equal balls, flatten into disks, wrap in plastic wrap and chill until firm, at least 1 hour and up to 3 days.
- Generously flour a silicone baking mat or sheet of parchment paper. Place one disk of dough in center and dust both sides of the dough and rolling pin with flour. Working quickly, roll dough until slightly thicker than 1/8 inch. Slide onto baking sheet (do this any time the dough feels too soft or sticky). Chill in freezer until firm, about 10 minutes. Repeat process with second disk of dough.
- Flour two cookie cutters in the shape of your choice, one larger, measuring about 2 to 2 1/2 inches, and one smaller, measuring about 1 to 1 1/2 inches.
- Using the larger cutter, cut one of the dough sheets in this shape, flouring the cutter frequently. These will be the bottoms of the cookies. Lift off excess dough, knead and chill to re-roll for more cookies, if desired. Spread them out so there is a little space in between. (If the dough is soft and too delicate, chill it in the freezer to be able to move it more easily without distorting its shape.) Chill tray of cut cookie bottoms in freezer until firm, about 10 minutes.
- For cookie tops, repeat Step 6 with remaining dough, again using the larger cutter. Then, using the smaller cutter, cut a "window" or a center hole in the tops of each cookie. (If the dough cracks, just a wait a moment or two to let it warm up.) Chill tray of cookie tops. Count as you go to make sure you have an equal number of solid bottoms and "window" tops. (You should have about 2 dozen of each.)
- Heat oven to 350 degrees. Bake cookies until golden brown, 10 to 12 minutes. (The more delicate "window" cookies will bake faster, so you will want to remove them from the oven first.) Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely.
- Place marmalade in a small microwaveable bowl, and microwave 30 seconds to loosen, or transfer to a small saucepan and heat over medium-low until warmed, 1 to 2 minutes. Stir a few times, then strain out the solids, if desired. Let marmalade cool until thicker. (You can speed this up by popping it in the freezer for 15 minutes.)
- Place the cookie bottoms on a parchment- or wax-lined baking sheet, flat-side down. Using an offset spatula or small spoon, spread 1 scant teaspoon marmalade on each bottom cookie, and top with a windowed cookie. Lightly dust with confectioners' sugar, if desired. (It will stick to the cookie and melt on the marmalade.) Sprinkle marmalade with a few more poppy seeds. Store in an airtight container or tin between layers of parchment or wax paper until serving. Cookies will keep at room temperature for 1 week.
STAINED-GLASS SUGAR COOKIES
Filling the cutouts of these sugar cookies with crushed hard candy yields the most striking stained glass effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 3 dozen
Number Of Ingredients 8
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.
Nutrition Facts : Calories 254 g, Fat 11 g, Fiber 1 g, Protein 3 g, SaturatedFat 7 g
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