Stained glass cookie recipe?

Question

Do you think chilling is vital for this recipe?

Answer 1

Use a basic sugar cookie recipe, roll out and cut your dough. Once you've placed the cookies on a lightly greased FOIL LINED cookie sheet, you can put Lifesaver (or equivalent) candies in the spot you've cut out of the cookie, where you'd like the stained glass to appear. The foil is very important, as you'll have to let the cookies cool completely before taking them off the cookie sheet. The foil will allow you to remove the cookies. If they cooled on a regular cookie sheet you wouldn't be able to pry them off the sheet after the candy had hardened.

Answer 2

Stained Glass Cookies


Here is a wonderful recipe for you to try. These cookies are so versatile. Not only are they great to eat, but they also make great Christmas tree ornaments, window decoration, or gifts. And if you are pressed for time, you can use ready-made sugar cookie dough. The cookies look best if you use colorful hard candies or lollipops, but you can also use candy canes.

For this recipe, you will need either a batch of sugar cookie dough or the following ingredients:

1 cup softened margarine
1 cup brown sugar
1/3 cup honey
1/4 cup water
1/2 tsp. salt
1/2 tsp. baking soda
3 cups sifted flour

You will also need the following:
bright-colored hard candies or lollipops
several self-sealing plastic bags
aluminum foil
cookie cutters

If you are making your own cookie dough, mix the margarine, sugar and honey in a large bowl. Add the water and stir until smooth. Combine salt, baking soda, and flour in a separate bowl. Add the dry ingredients to the sugar mixture a little at a time. Knead the dough between your fingers. Put it in the freezer to chill for at least 10 minutes.

While the dough chills, separate the candy by color into baggies. Crush candies with a hammer or other object.

If you have cookie cutters, roll the dough out on a floured surface. Cut out shapes with cookie cutters. (You can use mini cookie cutters to cut shapes out inside, or carefully cut out by hand.) For ornaments, make a hole with a straw before baking. Place cookies on a pan with aluminum foil. Put crushed candy in the center and bake cookies according to package instructions.

You don't have to use cookie cutters. Roll pieces of dough into long, thin strips. Create designs with the strips. Make a little hook with some extra dough. Bake these at 325 for 5-8 minutes. Let cool for a few minutes. Then fill the holes with candy pieces, and bake just until the candy starts to bubble. (Watch carefully so they don't burn.)

After the cookies cool and are hard, peel from foil. If some foil sticks to the cookie, just remove by hand. These taste great and look beautiful!

Answer 3

I take a basic cut-out sugar cookie recipe to make my stain-glass cookies. What you do is roll the dough out to about 1/4 to 1/2 inch thick. Cut-out your cookie shape and then use a smaller cookie cutter to cut-out a "hole" in the middle of the bigger one to leave the frame of your stain glass. (So, for example... if you have a 4" star cookie cutter, you'd take a 2" star cookie cutter and cut-out the middle portion.) Place the cut-out cookie frames on a cookie sheet that is covered with aluminum foil. Then take crush hard candies (do not use peppermint, it will not melt down correctly... I suggest using butterscotch disc, cinnamon disc, etc.) and place a large helping of the crushed candy in the middle of the frames. Bake the cookies as normal and after you bring them out of the oven allow them to cool slightly before removing. They are edible as is or you can hang them as ornaments.

Answer 4

I'm sure you will get lots of cut and pasted entire recipes instead of just giving you the link. Its basically any shortbread cookie recipe and you cut out a shape in the middle. Then you fill this with boiled down sugar. But........... if you take red or green hard candies, grind them up in a processer and fill the center before you bake...... tastes great and is easier to do.

Answer 5

Poppin' Fresh Stained Glass Cookies
Parchment paper or foil
12 pieces (about 2 oz) clear hard fruit candies, unwrapped
1 roll (16.5 oz) Pillsbury Create 'n Bake™ refrigerated sugar cookies, well chilled
1/4 cup all-purpose flour
1 drinking straw
Assortment of colored frosting, colored sugar or sprinkles, if desired
6 to 8 yards of ribbon

1 . Heat oven to 350°F. Line cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) Place 3 to 4 candies of the same color in small plastic bag; seal bag. With hammer or flat side of meat mallet, gently pound to crush candy. Repeat with remaining candies, using several different colors.
2 . Remove half of dough from wrapper; refrigerate remaining dough until needed. Coat sides of half roll of dough with 2 tablespoons of the flour. Roll out dough until 1/8 inch thick, using additional flour as needed to prevent sticking. Cut out dough with floured 2-inch cookie cutter. With smaller cookie cutter or sharp knife, cut out center of cookie, leaving about 1/2-inch frame.
3 . On separate ungreased cookie sheet, place small center cutouts. Bake 4 to 6 minutes or until light golden brown.
4 . Gently brush excess flour from cut-out cookies. On paper-lined cookie sheets, place cut-out shapes 2 inches apart, using pancake turner. With drinking straw, make hole in top of each cookie. Place 1/4 to 1/2 teaspoon crushed candy in center of each cut-out cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cookies.)
5 . Bake 5 to 9 minutes or until edges of cookies are light golden brown and candy is melted and fills center of cookie. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Reshape holes for ribbon, if necessary. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes. Repeat with remaining half of dough and candy.
6 . Frost and decorate cookies. Cut ribbon into 9 to 12-inch lengths. Insert piece of ribbon through hole of each cookie; tie in knot or bow.

High Altitude (3500-6500 ft):No change.
http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=17305