Best Stained Glass Paint For Cookies Recipes

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STAINED GLASS PAINT FOR COOKIES



Stained Glass Paint for Cookies image

I'm terrible with a pastry bag and royal icing to decorate cookies. Just have no talent for it. I found this recipe at brownielocks.com and had to share it because the cookies turned out so well! Unlike other "stained glass" cookies that require hard candies that are, well, just too hard on a soft cookie, this makes a beautiful and edible solution. I did pipe the outlines in royal icing. Important: Use a paint brush and do a light coat first and let dry. After the first coat, you can daub on to fill up to your lines for a thicker coat. Cooking time is drying time.

Provided by MawMaw Angela

Categories     Dessert

Time 12h2m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 2

1 tablespoon light corn syrup
food coloring, any type

Steps:

  • Mix corn syrup and color in individual bowls.
  • Draw your stained glass lines with royal icing, or just go free-hand without lines for a different look.
  • Paint a thin coat of cornsyrup mixture on cooled cookies, let dry completely.
  • Add a second coat that can be thick as you desire.
  • Let dry overnight.

Nutrition Facts : Calories 5.2, Sodium 1.1, Carbohydrate 1.4, Sugar 0.5

BEST STAINED GLASS COOKIES



Best Stained Glass Cookies image

These are a little work but well worth the delighted faces of people seeing them for the first time. The base cookie is a little like a sugar cookie, but uses honey as a healthier alternative and gives it a nice flavor.

Provided by Gods_sugarcookie

Categories     Dessert

Time 28m

Yield 30 aproximate cookies, 30 serving(s)

Number Of Ingredients 8

1/3 cup butter or 1/3 cup margarine
1/3 cup sugar
1 egg
2/3 cup honey
1 teaspoon almond extract
3 cups flour (NOT self-rising)
1 teaspoon baking soda
30 Jolly Rancher candies, many colors

Steps:

  • Cream the butter and sugar; add in the egg, honey, and almond. Sift flour and baking soda together and add; use hands as needed to mix if the electric mixer isn't getting it.
  • Refrigerate two hours or overnight (you can make this days in advance and refrigerate up to 5 days before making in an airtight container.).
  • Crush the jolly ranchers in a plastic bag with a hammer, we use five different colors with separate bag for each one, and set aside in separate containers. (paper muffin cups work well and no dishes!).
  • Line two large baking pans with wax paper; roll out a little over 1/8 inch thick and cut out desired shapes of cookies. Using a clean, sharp knife cut out various shapes in the middle, rerolling scraps until all dough is used up. Place cookies on wax paper and bake at 375°F for 5 minutes (lightly golden). Fill the areas that you had cut out in advance with crushed candies very full, as candies will melt down.
  • Bake at 375°F 3 more minutes (candies melted) and cool; peel off wax paper and store in an airtight container.
  • *NOTE: Placing a few slices of bread between the cookies will help soak up moisture and prevent the candy center from becoming too hard.

Nutrition Facts : Calories 97.9, Fat 2.3, SaturatedFat 1.4, Cholesterol 12.5, Sodium 59.4, Carbohydrate 18, Fiber 0.3, Sugar 8.5, Protein 1.6

STAINED-GLASS SUGAR COOKIES



Stained-Glass Sugar Cookies image

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

3 cups unbleached all-purpose flour (spooned and leveled), plus more for rolling
3/4 teaspoon baking powder
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
4 large egg yolks
1 tablespoon pure vanilla extract
Very finely crushed hard candy, such as Jolly Rancher, in various colors (1 cup total)

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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