Recipe courtesy of Buddy Valastro
Recipe courtesy of Buddy Valastro
Watch how to make this recipe.
Stained Glass Cookies
Getting reviews...
- Level: Easy
- Total: 1 hr (plus cooling time)
- Active: 45 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 273
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 0 g
- Sugar
- 40 g
- Protein
- 0 g
- Cholesterol
- 1 mg
- Sodium
- 103 mg
- Level: Easy
- Total: 1 hr (plus cooling time)
- Active: 45 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 273
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 0 g
- Sugar
- 40 g
- Protein
- 0 g
- Cholesterol
- 1 mg
- Sodium
- 103 mg
Ingredients
Directions
Try this cooking class now
9m
Easy
CLASS
Special equipment:
large Christmas tree or snowflake cookie cutter; small Christmas tree or snowflake cookie cutter; small star cookie cutter; 2 silicone baking mats; wooden skewer; hammer (or you can use a rolling pin); pastry bag; coupler; small star tip #30; plain tip #6- Preheat the oven to 325 degrees F. Line 2 baking sheets with silicone baking mats.
- On a clean work surface, dust with flour and roll the sugar cookie dough to 1/4-inch to 1/2-inch thick.
- Using your large Christmas tree or snowflake cutter, cut out shapes and place onto a prepared baking sheet. Re-roll the excess dough to repeat this process until you have used all the dough.
- While on the silicone mat, use the smaller cookie cutters to cut out shapes from the centers of the cookies.
- Place the hard candies into resealable plastic bags and crush using a hammer or the rolling pin until they are almost a dust; you want the pieces to be small enough to fit in your cutouts.
- Sprinkle the crushed hard candy into the cutouts you made in the center of each cookie; be careful not to get any on the top of the cookie. Fill each hole two-thirds of the way.
- If you are planning to use these as ornaments, make a smaller hole towards the top of the cookie using a wooden skewer.
- Bake the cookies until just golden brown around the edges, 10 to 15 minutes; the candy should be melted and bubbling in the center. Allow to cool completely on the pan before attempting to move.
- While cooling, place your royal icing into a pastry bag with a coupler and a decorating tip. Decorate the tops of the cookies with the royal icing. Allow to dry completely before moving.
