How to Make Stained Glass Christmas Cookies
How to Make Stained Glass Christmas Cookies
Full Recipe:
Stained glass cookies are SO EASY to make and beautiful to look at. I love seeing light peek through the centers and yes, you can decorate your tree with them, or you might prefer snacking on them straight out of the oven! There are no wrong answers here.
To make them all you have to do is cut your sugar cookies with a negative space inside, then crush your favorite hard candy and sprinkle it in the middle. Try not to get any hard candy on the sugar cookie as it will look messy. Also you really need a silicone baking mat for this, not sure baking paper would work for the release but you can let me know in the comments if you've tried it!
Easy Icebox Cookie Recipe | Multiple Designs with One Simple Dough | Slice & Bake
The dough is easy to make, and so tasty!!
It's perfect for potluck desserts!
♥ Ingredients
453g Unsalted Butter (4 sticks)
360g Powdered Sugar
4g Salt
5g Vanilla Extract
5 Egg Yolks
760g Cake Flour
20g Cocoa Powder
1 Egg White
#iceboxcookies #potluck #sliceandbake #dessert #sugarcookies #buttercookies
Easy Cut Out Sugar Cookies | Just 5 INGREDIENTS! | No Spread Sugar Cookie Recipe
Easy No Spread Cut Out Sugar Cookies | Just 5 INGREDIENTS!
:: Cook Me Food ::
These sugar cookies are buttery and tender-crisp. They are made for cutting out into shapes as they hold their shape very well when baking. The dough is super easy to roll out and cut – and you only need just 5 basic ingredients. The cookies won’t puff up, so they are perfect for icing and decorating as you please. They are wonderful to serve plain too. NO SPREAD. NO PUFF. JUST 5 INGREDIENTS!
You'll need:
• 1 cup (225g) salted butter (room temperature)
• 1 1/2 cup (180g) powdered sugar/icing sugar
• 1 large egg (room temperature)
• 1 1/2 tsp vanilla extract
• 3 1/4 cup (422g) all-purpose flour
Cool completely. Serve. Enjoy!
:: HELPFUL HINTS ::
* Number of cookies will depend on cut out size and how thick you roll your dough. For thinner cookies, roll out your dough to 1/8 and 1/4 for thicker cookies.
* Bake thinner or smaller cookies for 8-10 minutes.
* Measure your flour correctly. Adding too much flour will result to crumbly texture or sandy taste when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Let your cookies cool completely before frosting them. If they are not cool, the icing will melt.
:: MORE SUGAR COOKIE RECIPES ::
* No Spread Cut Out Chocolate Sugar Cookies | Only 5 Ingredients!
* Cut Out Shortbread Cookies | Only 5 Ingredients!
* Soft Chocolate Sugar Cookies
* Classic Soft and Chewy Sugar Cookies | Only 5 Ingredients!
Happy baking!
Thanks for watching!
Fruitcake Slice 'n' Bake Cookies | Christmas Cookies
A Christmas classic is remade without all the heft (or kitsch). You'll spread holiday cheer with this festive riff.
Ingredients:
1 cup candied fruit
1 teaspoon firmly packed orange zest
1 teaspoon loosely packed lemon zest
1/4 cup spiced or dark rum
2 cups butter, softened
3/4 cup granulated sugar
1/4 cup cane syrup
1 1/2 teaspoons kosher salt
2 teaspoons vanilla extract
4 cups all-purpose flour
1 large egg, lightly beaten
3/4 cup chopped walnuts
Recipe:
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How To Make Slice and Bake Cookies | MyRecipes
Recipe: (Basic Icebox Sugar Cookies, Cooking Light)
Once you've made the dough for slice-and-bake cookies, turn it out onto a sheet of wax paper, and shape it into a log.
Wrap the log in wax paper and form a compact roll, twisting the ends of the paper securely. Freeze the dough 2 to 3 hours or until very firm.
To cut the dough into slices, unwrap the dough and cut it into thin slices using either dental floss or a very sharp knife. Place a strand of floss under the log and pull it up over the dough. Cross the ends over as if you were going to tie a knot. Pull tightly to cut the dough. You may need to let the dough soften slightly if you're using dental floss, but cutting with the floss helps keep the round shape of each slice instead of flattening it out on one side.
If you're using a knife to cut the slices, use a sharp one, and coat both sides of the knife with cooking spray. This will help you get a nice, clean slice without the dough sticking to the knife. As you slice, rotate the log of dough so that it does not completely flatten out on one side.
Place the slices of dough on a greased baking sheet bake according to recipe directions.
When the cookies are done, gently transfer them from the baking sheet to a cooling rack.
Use this technique to cut cookie dough into slices, using dental floss or a very sharp knife.
Find this recipe and more at myrecipes.com.
My Favourite Butter Cookies for Christmas | Spritz Cookies
My Favourite Butter Cookies for Christmas | Spritz Cookies – I know I’m early for a Christmas recipe this year because I’m so excited about Christmas. I can’t wait to share these cute looking and scrumptious cookies with you. I understand everyone is busy during this season. These cookies are fairly easy to make, you don’t need a lot of ingredients. There is no need of special tools but a piping tip and piping bags. I hope you’re give it a try to make these wonderful cookies with me. They are awesome for giveaway and very good shelf life too which can last for at least 3-4 weeks. Wishing you a Happy Thanksgiving and a Merry Christmas in advance!
Enjoy! FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven? It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. (Do not over add the flour, as they should stay a little wet and sticky as shown in the video.
Can I refrigerate the cookie dough so that they won’t flattened in the oven?
There is no need to refrigerate, just bake straight away as soon as you’re done piping. The cookies will not melt down or flattened as long as the consistency of the dough is right.
Ingredients:
this recipe yields about 12-15 cookies (depending on the size of the piping)
• Teddy Bear Cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) caster sugar
¼ tsp salt
1 egg yolk [OR Substitute with 20g [1½ tbsp] plain yogurt]
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Red food colouring
Piping tip: 2C
20g [2 tbsp] milk chocolate, melted
Icing Sugar Frosting (2 tbsp icing sugar + 1 tsp water or lemon juice)
• Christmas Tree Cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) caster sugar
¼ tsp salt
1 egg yolk [OR Substitute with 20g [1½ tbsp] plain yogurt]
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
5g [2 tsp] green tea powder
Green food colouring
3g [1 tsp] cocoa powder
Piping tip: 2C
80g [½ cup] white chocolate, melted
Coloured sprinkles
Instructions:
Teddy Bear Cookies
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix on high speed for at least 1 minutes or until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Scoop a quarter of the dough in a smaller bowl. Add a few drips of red food colouring. This is for the Christmas hat later.
6. Transfer the doughs into a piping bag respectively. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
7. Pipe the bears as shown in the video. Apply pressure while piping to prevent dough breaking or unsmooth.
8. Bake in preheated oven at 170°C/340°F for about 15-17 min. For 15min, the cookies might be softer than 17min bake, so it really depending on how crispy you desire your cookies to be.
9. Let it cool completely.
10. Melt some milk chocolate for the eyes and nose.
11. Prepare icing sugar frosting by mixing 2 tbsp of icing sugar and 1 tsp of water or lemon juice. This is for the hat cotton ball and lining.
12. Cookies are ready to serve.
Christmas Trees Cookies
1. Repeat the same dough as the above. (no. 1-4)
2. Scoop a quarter of the dough in a smaller bowl. Add 1 tsp of cocoa powder in this small portion of dough. Mix until well combined.
3. Sift 2 tsp of green tea powder. If you do not have green tea powder, you can also add the green food colouring. Mix until well combined.
4. Transfer the doughs into a piping bag respectively. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
5. Pipe the bears as shown in the video. Apply pressure while piping to prevent dough breaking or unsmooth.
6. Bake in preheated oven at 170°C/340°F for about 15-17 min. For 15min, the cookies might be softer than 17min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Melt some white chocolate. Dip one of the cookies. Sprinkle some coloured sprinkles on the white chocolate part before it gets dried.
9. Cookies are ready to serve.
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