RECIPE FOR STAINED GLASS COOKIES RECIPES

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STAINED GLASS COOKIES RECIPE - FOOD NETWORK



Stained Glass Cookies Recipe - Food Network image

Provided by Food Network Kitchen

Categories     dessert

Total Time 3 hours 10 minutes

Cook Time 1 hours 0 minutes

Yield 18 cookies

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup assorted brightly colored hard candies (about 8 pieces)

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.

GINGERBREAD STAINED GLASS BISCUITS RECIPE | BBC GOOD FOOD



Gingerbread stained glass biscuits recipe | BBC Good Food image

Bake these pretty gingerbread biscuits with a stained glass centre as treats at Christmas time with the kids. They make great presents for friends and family

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Total Time 46 minutes

Prep Time 40 minutes

Cook Time 6 minutes

Yield Makes 30

Number Of Ingredients 10

175g dark soft brown sugar
85g golden syrup
100g unsalted butter
2-3 tsp ground ginger
350g plain flour, plus extra to dust
1 tsp bicarbonate of soda
1 large egg, lightly beaten
clear fruit-flavoured boiled sweets (don’t use anything with a soft centre)
white icing, to decorate
star or snowflake cutters

Steps:

  • Heat the sugar, golden syrup and butter in a pan until melted. Mix the ginger and flour in a large bowl and make a well in the centre. Add the bicarbonate of soda to the melted mixture and stir – it will fizz a little – then pour into the flour mixture with the egg. Stir to combine. The mix will be soft but will firm up as it cools.
  • Scoop the mixture into a box or fridge bag and chill for at least 1 hr until firm enough to roll out. The dough can be kept in the fridge for up to a week or frozen for three months.
  • Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and cut in half. Briefly knead the first piece, then roll it on a lightly floured surface to 2mm thick. Cut into shapes with snowflake or star cutters about 12cm across, then transfer to lined baking sheets, leaving a little room for them to spread. Cut a window out of each biscuit using another cutter about about 6cm across, then add a sweet to the centre.
  • If the sweets are large, chop them up first – you’ll have to judge by the size of the hole. (Don’t be tempted to add too much or it will spill over the edge.) If you plan to hang the biscuits, make a small hole in the top of each one using the end of a piping nozzle (the hole will close up a little so make sure it’s big enough). Repeat with remaining dough.
  • Bake in batches for 5-6 mins or until they darken slightly and the sweets have melted. If the holes have closed up, remake them while the biscuits are warm. Leave to cool and harden up completely before moving them. Don’t forget to bake the parts you’ve cut out, too! You can decorate the biscuits further by using white piped icing, if you like.

Nutrition Facts : Calories 113 calories, FatContent 3 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium

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