How To make Cathedral Window Cookies No Bake

Shaking Sprinkle Glass Cookies | Christmas Cookies | Festival Recipe

Today in GreyPot lets see How to make these Glass Sprinkle Cookies

Ingredients
All Purpose Flour - 400 gms
Egg - 1
Butter - 220 gms
Powdered Sugar - 170 gms
Baking Soda - 1/4 tsp
Vanilla Essence
Fox Candies
Sprinkles
Sugar Syrup

Method
1. Beat the butter till its fluffy.
2. Add sugar and combine.
3. Add egg and vanilla essence.
4. Sift in all purpose flour with baking soda and add it to the mixture.
5. Knead the dough, cover it and refrigerate overnight.
6. Take half the dough and knead it again.
7. Roll it and cut out the cookies.
8. Bake it in a 170 degree preheated oven for 10 minutes.
9. Place candies in the middle and bake again for 7 minutes.
10. Add sprinkles in one cookie and place the other cookie on top and stick it with sugar syrup.

The CLASSIC Coconut Ice | No Cook / No Bake Sweet | Holiday Favourites

These sweet little treats called Coconut Ice are a delight on any Christmas platter! With just 3 main ingredients, and no baking / cooking required, this Coconut Ice recipe comes together in minutes. You definitely got to give the recipe a try this festive season!

Full Written Recipe -

#platinitwithwendy #coconutice #goanfood
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Stained Glass Church Window Cookies

FULL RECIPE:

Church window cookies are a classic no bake Christmas cookie made with mini marshmallows, chocolate, walnuts and shredded coconut! These no bake stained glass window cookies are a family favorite! Easy to follow no bake Christmas recipe with only 5 ingredients and a video tutorial!

Cathedral Window Cheesecake (No-Bake)

BEST CHURCH WINDOW CANDY/ HOME MADE CANDY RECIPE/CHERYLS HOME COOKING/EPISODE 675

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Delicious No Bake Church Window Cookies

These church window cookies are magical-looking confections that would be a lovely treat at Christmas time. The pretty pastel miniature marshmallows surrounded by rich chocolate look just like stained glass windows in this no-bake recipe.

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Grab the full, printable recipe on my blog:


1½ cup sweetened shredded coconut (divided ½ cup, ½ cup, ¼ cup, and ¼ cup)
12 ounces semi-sweet chocolate chips or 2 cups
½ cup salted sweet cream butter softened
1 teaspoon pure vanilla extract
1 cup toasted walnuts finely chopped
10 ounces mini fruit marshmallows

INSTRUCTIONS

Line 2 baking sheets with wax paper. Leaving a 1-inch gap, sprinkle ½ cup of the shredded coconut in a strip measuring 3 inches x 10 inches. Repeat for the second lined baking sheet. Set them aside.

Using a 3 to 4 quart heavy-bottomed saucepan over medium heat, add the chocolate chips and butter. Stir often until all the chips are melted. Remove the pan from the heat, stir in the vanilla extract and allow the chocolate to cool slightly.

Using an extra-large mixing bowl, add the mini marshmallows and chopped walnuts.

Pour the chocolate over the marshmallows and walnuts.
Using either a wooden spoon or a silicone spatula, stir until all the marshmallows are completely coated.

Scoop ½ of the marshmallow mixture on top of the coconut.

Evenly sprinkle ¼ cup of the shredded coconut on top of the marshmallow mixture.

Using the 1-inch lip of the wax paper, begin tightly rolling the marshmallow mixture into a log. Tuck in the ends of the paper and repeat the steps for the remaining marshmallow mixture. Chill in the refrigerator for 1 to 2 hours.

Unroll the coated marshmallow “logs” and slice ½ inch cookies.

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