Stained Glass Ornaments Recipe

Stained Glass Ornaments Recipe

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45 juta s/d 2.5 milyar listing 2018
Stained Glass Ornaments Recipe Stained Glass Ornaments Recipe Stained Glass Ornaments Recipe Tasteful—and tasty—edible ornaments to hang on your tree. Avoid red-and-white swirled peppermint candies—they won’t melt in the oven.
Stained Glass Ornaments Recipe

Stained Glass Ornaments Recipe

Tasteful—and tasty—edible ornaments to hang on your tree. Avoid red-and-white swirled peppermint candies—they won’t melt in the oven. Prep : 11/2 hours plus chilling and cooling Bake : 10 minutes per batch
  • Holiday Cookie Dough
  • 1 bag (61/4 ounces) hard candy, such as sour balls
  1. Prepare Holiday Cookie Dough; divide into three pieces. Flatten each piece into a disk; wrap each in plastic wrap. Refrigerate at least 2 hours or overnight, until firm enough to roll.
  2. While dough is chilling, place each color hard candy in separate heavy-duty plastic bag. Place a bag on towel-covered work surface or floor. With meat mallet or rolling pin, lightly crush candy into small pieces about the size of coarsely chopped nuts, being careful not to crush until powdery. Repeat with remaining bags of candy.
  3. Preheat oven to 350°F. Line large cookie sheet with foil. Between two sheets of waxed paper, roll a disk of dough 1/inch thick. Remove top sheet of waxed paper. With 3- to 4-inch holiday-shaped cookie cutters, cut out as many cookies as possible. Place, 1 inch apart, on prepared cookie sheet. Cut out centers of cookies with 11/2- to 2-inch cookie cutters. Remove and refrigerate trimmings and cutout centers.
  4. Bake cookies 7 minutes. Remove cookie sheet from oven; fill each cookie’s center with 1/2 teaspoon crushed candy. Return to oven and bake 3 to 4 minutes longer or until cookies are lightly browned and candy is melted. Cool cookies completely on cookie sheet on wire rack before removing with metal spatula. Repeat with remaining dough, trimmings, and candy.
  5. Store cookies in tightly sealed container at room temperature up to 2 weeks or in freezer up to 3 months. Makes about 60 cookies.
Each cookie : About 70 calories, 1g protein, 10g carbohydrate, 3g total fat (2g saturated), 0g fiber, 12mg cholesterol, 50mg sodium. Tip : To hang cookies as ornaments from tree, before baking, use a skewer to poke a small hole in each unbaked cookie. After baking and cooling, thread ribbon, string, or nylon fishing line through the hole. cookie recipe, cookie recipes, cookies recipe, dessert recipes, stained glass ornaments recipe, tasteful and tasty recipe, tasteful recipe, tasty recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Stained Glass Ornaments Recipe

Article Categories : American Recipes, Cookies & Confections, European Recipes

Stained Glass Ornaments Recipe

Stained Glass Ornaments Recipe

Tasteful—and tasty—edible ornaments to hang on your tree. Avoid red-and-white swirled peppermint candies—they won’t melt in the oven.

Prep : 11/2 hours plus chilling and cooling
Bake : 10 minutes per batch

  • Holiday Cookie Dough
  • 1 bag (61/4 ounces) hard candy, such as sour balls
  1. Prepare Holiday Cookie Dough; divide into three pieces. Flatten each piece into a disk; wrap each in plastic wrap. Refrigerate at least 2 hours or overnight, until firm enough to roll.
  2. While dough is chilling, place each color hard candy in separate heavy-duty plastic bag. Place a bag on towel-covered work surface or floor. With meat mallet or rolling pin, lightly crush candy into small pieces about the size of coarsely chopped nuts, being careful not to crush until powdery. Repeat with remaining bags of candy.
  3. Preheat oven to 350°F. Line large cookie sheet with foil. Between two sheets of waxed paper, roll a disk of dough 1/inch thick. Remove top sheet of waxed paper. With 3- to 4-inch holiday-shaped cookie cutters, cut out as many cookies as possible. Place, 1 inch apart, on prepared cookie sheet. Cut out centers of cookies with 11/2– to 2-inch cookie cutters. Remove and refrigerate trimmings and cutout centers.
  4. Bake cookies 7 minutes. Remove cookie sheet from oven; fill each cookie’s center with 1/2 teaspoon crushed candy. Return to oven and bake 3 to 4 minutes longer or until cookies are lightly browned and candy is melted. Cool cookies completely on cookie sheet on wire rack before removing with metal spatula. Repeat with remaining dough, trimmings, and candy.
  5. Store cookies in tightly sealed container at room temperature up to 2 weeks or in freezer up to 3 months. Makes about 60 cookies.

Each cookie : About 70 calories, 1g protein, 10g carbohydrate, 3g total fat (2g saturated), 0g fiber, 12mg cholesterol, 50mg sodium.

Tip : To hang cookies as ornaments from tree, before baking, use a skewer to poke a small hole in each unbaked cookie. After baking and cooling, thread ribbon, string, or nylon fishing line through the hole.