Cookies: Stained Glass Sugar Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 oz. (2 sticks) unsalted butter, softened
1 2/3 c. sugar
2 large eggs, at room temperature
2 tsp. pure vanilla extract
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Directions: |
Directions:In a medium bowl, sift the flour, baking powder, and salt. Whisk to evenly combine.
In a larger bowl, using a handheld mixer, or in the bowl of a stand mixer using the paddle attachment, cream the butter and sugar until light and fluffy, stopping the mixer once or twice to scrape down the bowl, with a rubber spatula. Add the eggs, one at a time, beating after each until thoroughly incorporated. Add the vanilla. Scrape the bowl again and mix for a few more seconds. On low speed, add half the dry ingredients. Beat until combined. Add the remaining dry ingredients and beat just until the flour is completely absorbed into the dough.
Turn the dough onto the table, gather it together, and knead gently into a smooth mass. Form it into a log and divide into three even parts. Flatten each section into a patty about 1/2" thick and cover each with plastic wrap. Chill until firm, at least 2 hours or up to 3 days. The dough may also be frozen up to a month.
Preheat oven to 350º. Let the dough sit at room temperature still covered for about 20 minutes to soften slightly. On a lightly floured surface roll the dough to slightly more than 1/8" thick. The dough needs to be thick enough to transfer to the baking sheet when it is a frame so you may have to experiment with thickness too. Another way to do this is to cut out the larger solid shape and then transfer it to the cookie sheet and then cut out the inside smaller shape.
Cut out larger frame shape with the larger cookie cutters, as close together as possible. Then cut out same shape but smaller size in the center so that you now have a frame that is at least about 1/2" wide and use a palate knife or metal spatula to transfer them to an ungreased baking sheet, placing them about 1" apart. Repeat with the remaining pieces of dough. Press the scraps together, roll them out, and cut, always brushing off any excess flour, until all of the dough is used up. |
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Number Of
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Number Of
Servings:4 Dozen |
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Notes: |
Personal
Notes: Sweet panes of "glass" framed by cookie dough, are made with crushed hard candy such as sourballs, lifesavers or lollipops. (I use lifesavers).
To create stained glass hearts, stars or other shapes, it is best to have a graduated set of cookie cutters so that you can cut out smaller shapes from larger ones that will serve as frames. Pierce a hole using the blunt tip of a bamboo skewer if you're going to hang the cookies as ornaments.
The dough takes longer to bake than the candy takes to melt in the oven, so bake the cookies partially first, about 7-10 minutes. NOTE: This may take some experimentation to figure out the time for each part in your oven. As they will be returned to the oven later, be careful not to over bake. Leave the oven on.
To make the candy glass, place same colored candies in thick freezer type plastic baggies; pound with a rolling pin or hammer until finely crushed. Transfer the prebaked cookie frames to a baking sheet lined with parchment paper.
Fill the open spaces in the cookies with the pulverized candy, using the tip of a paring knife to guide and arrange the colors. For large open areas, heap the candy so that the "glass" will be sturdy. Rewarm the cookies at 350 degrees F until the candy is liquefied, about 5 minutes. DO NOT let the candy bubble but be sure it is all melted. Let the cookies cool on the parchment on the baking sheet and then slide a spatula underneath to release them and store in a cool dry place.
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