CHOCOLATE STAINED GLASS COOKIES RECIPES
EASY SUGAR COOKIE RECIPE - REAL SIMPLE
If you find yourself searching for a basic sugar cookie dough every holiday season, look no further. This sugar cookie recipe is simple, straightforward, and downright delicious. The key to the dough is working with room temperature butter. Soft, pliable butter will whip more easily with the sugar, resulting in a creamy, fluffy base for the rest of the cookies. Once you're finished with the dough, there's an endless assortment of easy holiday treats you can make. Think: Chocolate-Hazelnut Sandwich Cookies, Pecan Logs, and Jam Thumbprints. Oh, and don't forget the classic: cut-out sugar cookies in all your favorite shapes.
Provided by Sara Quessenberry
Total Time 1 hours 15 minutes
Yield Makes 36 medium cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 180 calories, CarbohydrateContent 21 g, CholesterolContent 39 mg, FatContent 11 g, FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 7 g, SodiumContent 43 mg, SugarContent 8 g
CATHEDRAL COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Children love the colorful marshmallows in these festive confections, which look like stained glass when they're sliced. They practically light up the room from the serving platter at our holiday parties. —Carol Shaffer, Cape Girardeau, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield about 5 dozen.
Number Of Ingredients 6
Steps:
- In top of a double boiler or a metal bowl over simmering water, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 minutes. , On a sheet of waxed paper, shape mixture into a 1-1/2-in.-diameter log. Place coconut on another sheet of waxed paper. Gently roll log over coconut to coat sides. Wrap up tightly in waxed paper, twisting ends to seal. , Freeze for 4 hours or overnight. Remove waxed paper. Cut dough into 1/4-in. slices. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 40 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 11mg sodium, CarbohydrateContent 5g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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