Stained Glass Cookies

As a follow-up to yesterday’s gingerbread cathedral post, today I’ll share with you a recipe for scrumptious stained glass cookies.  You don’t have to use actual stained glass, of course, though some have been known to enjoy it.

  1. The first thing to do is to preheat the oven to 375°F.
  2. Next, mix 1/2 a cup of butter and, 1/2 a cup of sugar, and 1/4 of a cup of brown sugar in a bowl until the mixture is nice and fluffy.
  3. Pour in 1 tablespoon of molasses and 1/2 a teaspoon of vanilla extract and mix thoroughly.
  4. Now, add one egg to the mixture and stir until it is smooth.
  5. Then, put 2 cups of flour, a 1/4 teaspoon of salt, and 3/4 of a teaspoon of baking powder into a container and sift them together.
  6. Pour the dry ingredients into the wet mixture and fold the two mixtures into one another.  Mix the entire substance until the flour is fully mixed in.
  7. Cut the dough in half and mash the two parts down into circular shapes.
  8. Wrap the two circles of dough in saran wrap, and refrigerate them for at least one hour.
  9. While the dough is refrigerating, take about 35 Life Saver or Jolly Rancher candies (or any hard sweets) and separate them into their own bowls by color.
  10. Use a Medieval spiked mace club (or if you don’t have one handy, a plain mallet will suffice) to crush the candies into tiny pieces.
  11. Place the two dough patties on wax paper and roll the dough until it is only 1/4 of an inch thick.
  12. Use cookie cutters to create the cookies, and cut out a smaller shape inside each cookie (for the stained glass to go).  Be creative with your cookie shapes!
  13. Line two baking sheets with parchment paper.
  14. Transfer the cookies to the baking sheets.
  15. Pour crushed candy bits inside the inner cut-out shapes of the cookies (being careful to get all the crushed candy bits completely inside the hollowed out shape, and not sitting on top of the dough).
  16. Bake the cookies for 9 to 10 minutes, until the candy is melting and bubbling a bit.  The cookies will be slightly browned.
  17. Take the baking sheets out of the oven and allow them to cool for 10 minutes, at the very least.
  18. Bon appétit!
Published in: on December 21, 2010 at 11:10 am  Leave a Comment  

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