Best Stained Glass Window Lollipop Cookies Recipes

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CHURCH WINDOW COOKIES



Church Window Cookies image

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

2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 package (10 ounces) pastel miniature marshmallows
1/2 cup chopped walnuts, toasted
2 cups flaked coconut

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.

STAINED GLASS WINDOW / LOLLIPOP COOKIES



Stained Glass Window / Lollipop Cookies image

This is from the "Dining In" kosher cookbook; these cookies turn out really pretty. As a general rule, I hate working with dough that I need to roll, but I found this one very easy to deal with. I'm copying the recipe verbatim from the cookbook, but I really do not recommend mixing all the ingredients at once!! -- I did that and created a great big floury mess. It's probably a better idea to cream the margarine and sugar, and then alternate between gradually adding the flour and liquid ingredients. As for crushing the lollipops, I put them in a freezer bag and whacked at them with a rolling pin... triple-bagging is probably a good idea! It would probably work to crush them in a food processor, too. With the leftover dough from the cutouts, or if you just don't feel like cutting out shapes in the first place, you can make a "thumbprint" type cookie and fill the "wells" with the crushed lollipops.

Provided by brokenburner

Categories     Dessert

Time 35m

Yield 25 cookies, 25 serving(s)

Number Of Ingredients 9

4 cups flour
1 cup margarine
1 1/4 cups sugar
2 eggs
1/4 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon vanilla extract
1/4 cup orange juice
18 lollipops, crushed (for window filling)

Steps:

  • Preheat oven to 350°F.
  • Mix all ingredients, excluding lollipops, to form dough.
  • Roll out the dough on a lightly floured work surface.
  • With a scalloped-edged cookie cutter, cut large circles from dough.
  • Place the scalloped circles onto lined cookie sheets.
  • With a small cookie cutter, cut out desired shape from the centers of each circle.
  • Remove the dough and fill the shape with crushed lollipops.
  • Bake for 10 minutes, or until the candy melts in the cookie centers.
  • Allow to cool before removing from tray.

STAINED GLASS COOKIES



Stained Glass Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

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.

STAINED GLASS WINDOW COOKIES



Stained Glass Window Cookies image

Make and share this Stained Glass Window Cookies recipe from Food.com.

Provided by Donna Corbin

Categories     Dessert

Time 35m

Yield 24 cookies

Number Of Ingredients 4

1 (1 lb) bag chocolate chips
1/2 cup margarine
1 bag mini marshmallows, colored
1 cup chopped nuts (optional)

Steps:

  • Melt chocolate and margarine; stir until smooth.
  • Remove and cool.
  • Add marshmallows and nuts.
  • Form into roll or log.
  • Wrap in waxed paper then in foil.
  • Refrigerate overnight.
  • Slice and serve.

Nutrition Facts : Calories 184.7, Fat 9.5, SaturatedFat 4, Sodium 61.6, Carbohydrate 27.4, Fiber 1.1, Sugar 21.2, Protein 1.2

STAINED GLASS WINDOW COOKIES



Stained Glass Window Cookies image

Provided by Food Network

Categories     dessert

Time 43m

Yield 20 Cookies

Number Of Ingredients 3

1 pkg. (16.5 oz.) NESTLE® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
All-purpose flour
About ½ cup finely crushed hard candy

Steps:

  • PREHEAT oven to 325°F. Line baking sheets with foil.
  • CUT dough in half; refrigerate one half. Sprinkle about 1 tablespoon flour onto working surface. Sprinkle additional flour over remaining half. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking.
  • CUT into desired shapes with 2½-inch cookie cutters. Transfer cookies to prepared baking sheets with spatula, placing about 2 inches apart. Cut out small shapes in cookie centers. Spoon candy into each center to fill holes. Pierce hole at top of shape if cookie is going to be hung. Repeat with remaining dough.
  • BAKE for 8 to 11 minutes or until edges are light golden brown. Cool on baking sheets for 1 minute; slide foil with cookies to wire racks to cool completely. Store in airtight container.

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