STAINED GLASS WINDOW COOKIES
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.
STAINED GLASS CANDY I
This candy is good any time of the year but it's especially festive at Christmas! Vanilla, lemon or walnut extract can be easily substituted for almond to add a little variety to your candies.
Provided by Lisa
Categories Desserts Candy Recipes
Yield 32
Number Of Ingredients 5
Steps:
- Lightly grease one 12x18 inch or larger baking sheet.
- In a large heavy saucepan, combine the water, sugar and corn syrup. Heat over high, stirring constantly with a heat resistant spoon, until all sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C). Remove from heat.
- When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!
Nutrition Facts : Calories 129.3 calories, Carbohydrate 33.7 g, Sodium 9.6 mg, Sugar 26 g
STAINED GLASS WINDOW SUGAR COOKIES
Sugar cookies turn into colorful windows when you fill their centers with crushed hard candies. Before starting, review the helpful video tutorial and success tips above.
Provided by Sally
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness or slightly thinner (anywhere between 1/8 - 1/4 inch is fine). Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- As the cookie dough chills, begin crushing the candies. The best way to crush the hard candies is to separate them by color, place each color in plastic bags, and crush them with a rolling pin or meat mallet. Don't crush the candies into a fine powder- crush them into fine pebble-sized bits. The crushed candies will pierce the bag no matter how careful you are. Some candy dust will escape, so just know that this step is messy. If you don't want to use plastic, use a paper bag or paper plate. (A bag is preferred so candy doesn't go flying everywhere.) Set crushed candy aside.
- Once cookie dough has chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using your large cookie cutter, cut the dough into shapes. Using your small cookie cutter, cut out the center shape. (You don't need the center piece- re-roll it!) Re-roll all the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.
- Carefully arrange cookies on baking sheets 3 inches apart. If your cookies are intricately shaped, use two hands to transfer them to the lined baking sheet.
- If using an egg white, beat it lightly with a fork or small whisk for 10 seconds. It's easier to brush onto tops of cookies if it's beaten first. Brush tops of shaped cookies with egg white or water. Sprinkle coarse sugar/sprinkles on top.
- Fill the cut-out centers about 3/4 full with crushed candies. The candy pieces melt and expand, so you don't need to over-fill. I use and recommend 1 color per cookie, but feel free to mix for a spotty multicolor look. The candies are sticky, so wipe off your fingers as needed.
- Bake for 12-13 minutes or until candies have melted and the cookies are lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet until the melted candy center sets, about 15 minutes. Once melted candy center has set, transfer to a wire rack to cool completely.
- Cover and store cookies at room temperature for up to 1 week. For longer storage, cover and refrigerate for up to 10 days.
STAINED GLASS CANDY II
Easy and delicious rolled chocolate, walnut, coconut and colored marshmallow candy!
Provided by Bea Gassman
Categories Desserts Candy Recipes Nut Candy Recipes
Time 30m
Yield 20
Number Of Ingredients 5
Steps:
- Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in walnuts and marshmallows. Let cool.
- Spread coconut on waxed paper. Divide the cooled dough into two even portions. Form each portion into a long roll. Coat the rolls with the coconut. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 33.5 g, Cholesterol 12.2 mg, Fat 19 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 11.4 g, Sodium 102.3 mg, Sugar 25 g
SUGAR STAINED GLASS
Provided by Food Network
Categories dessert
Time 1h
Yield 1 stained glass centerpiece
Number Of Ingredients 12
Steps:
- Place the sugar for the frame in a pan, insert a candy thermometer and begin to cook the sugar. It is ready when it reaches 320 degrees F. Have the line drawing ready and enlarged to the size you need. Have 4 heatproof spouted measuring cups in a warm oven, ready for your stained glass sugar.
- Arrange 4 metal rulers on a silicone baking mat in the shape of a frame the same size as your drawing. Pour the cooked frame sugar inside the frame outline so that it is about 1/4-inch thick. When the sugar has cooled, place the line drawing on the work surface and remove the sugar sheet from the ruler frame and place it over the drawing. Place some Royal Icing into a cornet and use it to trace the outlines on top of the sugar frame.
- When all of the outlines are drawn, place the ingredients for the stained glass in a pan, (this is your second batch of sugar) insert a candy thermometer and cook to 320 degrees F, divide the sugar evenly between the heatproof, warm measuring cups. Add a few drops of food color (pick colors that will work with your drawing) to each cup of sugar and stir with wooden skewers. It is best at this point to use some heavy cotton gloves to protect your hands. Pour 1 of the colors into a cornet and use it to fill in the spaces that you want to be that particular color. Use 1 color at a time. You can reheat the sugar in the microwave as long as it is in the measuring cups but you cannot reheat the sugar when it is in the paper cornet. When all of the spaces on your drawing have been filled to your satisfaction, you are ready to display your stained glass masterpiece!
- To make royal icing: Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Add the lemon juice and continue whipping until completely incorporated, about 3 minutes. The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet.
- Place the royal icing in a small piping bag or paper cornet.
- Yield: 2 cups
- How to Make a Cornet: From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.
- Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between 2 fingers of 1 hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side.
- Release your grip from the long side, so that you are now holding the 2 corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be 1 point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.
STAINED GLASS WINDOWS
Make and share this Stained Glass Windows recipe from Food.com.
Provided by kasue5
Categories Candy
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Melt 1 stick oleo and 1 package of chocolate chips.
- Let it cool for a few minutes.
- Add 1 bag of mini colored marshmallows.
- Put on waxed paper.
- Roll into log and refrigerate.
- Cut into 1/2 inch slices.
Nutrition Facts : Calories 423.8, Fat 24.3, SaturatedFat 14.9, Cholesterol 30.5, Sodium 116.2, Carbohydrate 57.1, Fiber 2.5, Sugar 44.6, Protein 2.6
BROKEN GLASS DESSERT
When it's cut into squares, this dessert looks just like stained-glass windows. The buttery graham cracker crust pairs perfectly with the lovely creamy topping. —Kathy Crow, Cordova, Alaska
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into a lightly greased 8x4-in. loaf pan; chill until very firm. Repeat to make the strawberry and orange gelatins in separate pans. Combine the crumbs, sugar and butter; press into a greased 13x9-in. dish. Chill. , Meanwhile, in a small bowl, soften unflavored gelatin in cold water for 5 minutes. In a small saucepan, bring pineapple juice to a boil. Stir in unflavored gelatin until dissolved. Transfer to a large bowl; set aside until room temperature, 20-30 minutes. , When flavored gelatins are firm, cut into 1/2-in. cubes. In a large bowl, whisk whipped topping into pineapple juice mixture. Gently fold 2/3 of the cubes into whipped topping mixture. Spoon over crust; top with the remaining cubes. Chill for at least 2 hours.
Nutrition Facts : Calories 183 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
STAINED GLASS WINDOWS
This has been a Christmas Staple for as long as I can remember, the best part is it is simple and no bake and looks fantastic on a cookie tray. I have even added chopped up candy canes instead of the nuts for a extra sweet surprise twist. Have fun with other add-ins. Hope you enjoy this simple and quick addition to your holiday celebrations.
Provided by Jo Coburn
Categories Dessert
Time 10m
Yield 1 24inch log
Number Of Ingredients 6
Steps:
- Ina large saucepan, melt the butter and the chips over low heat until completely melted.
- Remove from heat and stir in vanilla and chopped nuts.
- Cool mixture for about 15 minutes, until cool but not not to the point where it is hardening.
- Fold in the marshmallows and stir until well-coated (it will look like you don't have enough chocolate but don't worry) Spoon mixture down the center of a 24" piece of waxed paper or aluminum foil and shape into a log.
- At this point if you like coconut roll the log in coconut to cover (I personally have never used the coconut so I can't give you any pointers here.) Wrap the log firmly in the foil or waxed paper, folding the ends snugly.
- Refrigerate 2 hours or until ready to serve.
- (I keep this one around for days in the fridge and cut it up as I need it for Christmas trays). When ready cut into 1/4 inch slices and enjoy!
Nutrition Facts : Calories 3402.1, Fat 194.7, SaturatedFat 118.9, Cholesterol 244, Sodium 929.7, Carbohydrate 457.3, Fiber 20.4, Sugar 357.4, Protein 20.6
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