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Almond Sugar Cookies Recipe

Basic Sugar Cookie Recipe

Black and White Cookies Recipe

Candy Cane Cookies Recipe

Cookie Pops Recipe

Danish Sugar Cookies Recipe

Ginger Cookies Recipe

Ginger Crisps Cookie Recipe

Ginger Snap Cookie Recipe

Kiss Me Cookies Recipe

Lemon Sugar Cookie Recipe

Mexican Hot Chocolate Snickerdoodle Cookies Recipe

Molasses Cookies Recipe

Molasses Ginger Snap Cookies Recipe

Snickerdoodle Cookies Recipe

Sparkling Sugar Cookies Recipes

Spritz Cookies Recipe

Stained Glass Cookies Recipe

Sugar Cookies From Scratch Recipe

Valentines Cookie Recipe

Viennese Marzipan Stars Cookie Recipe

Simple Cookie Recipes Chocolate Chip Cookie Recipes Sugar Cookie Recipes Cookie Icing Recipes
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Print This Stained Glass Cookie Recipe

Stained Glass Cookies Recipe

Now, here's one that's been around since grandma's were invented—That great ol’ standby, Stained Glass Cookies sugar cookie. It's a fine recipe I'm sure to turn to when this Christmas holiday is here again because it is one that rolls out easily to make those lovely Christmas holiday shapes. It's fun to make holiday stained glass sugar cookies for your special friends.

Yummy red or green candy centers accent these crisp cut out cookies. Each one has a loop of ribbon attached, so you can hang them on your Christmas tree or tie them to gifts as edible decorations. The cookies are made from a sour cream dough flavored with nutmeg, but if you prefer, you can substitute the dough used for our Cookie Pops recipe. The addition of Ginger in these sugar cookie recipes makes for an interesting variety.

For shaping, you'll need a 4 inch round cookie cutter (or other round cup) and some smaller cutter for making the center cutouts. Also have ready about 7 -1/2 yards of 1/4 inch ribbon for hanging your stained glass cookies.

Though these ornaments are quite durable, their candy centers may run if you hang them near a hot light or where humidity is high. To prevent this, we recommend hot sealing the cookies in plastic wrap.

Preheat your oven to 380 degrees F.

Stained Glass Cookie Recipe Ingredients:

1/2 cup butter or margarine, softened
(HINT: use butter, they sure taste better even if there are a few more calories. Geeze! You're eating a cookie, not a piece of celery. Forget the diet for once!)
1/2 cup solid vegetable shortening
1 -1/2 cups sugar
1/2 cup sour cream
1 tsp. vanilla
1 egg
3 -3/4 cups all purpose flour
1 tsp. ground nutmeg
1/2 tsp. each baking soda and salt
2 cups sugar
1 cup light corn syrup
1/2 cup water
Red or green food coloring
1/2 to 1 tsp. flavoring, such as raspberry, peppermint, or pineapple

Stained Glass Cookies Recipe Directions

In a large bowl and electric mixer, beat shortening, butter, and 1 -1/2 cups of granulated sugar until creamy; beat in the sour cream, vanilla, and egg. In another bowl, stir together the flour, nutmeg, baking soda, and salt; gradually add to butter mixture, blending thoroughly. Cover dough tightly with plastic wrap and refrigerate until next day.

Divide dough into quarters. Work with one portion at a time; keep remaining dough refrigerated until ready to roll. Roll out onto a floured board to a thickness of 1/8 inch. Cut out with a 4 inch round cookie cutter and transfer to greased baking sheets, spacing cookies about 1 inch apart. Refrigerate sheets. When cookies are cold, cut out centers with a smaller cutter. Refrigerate scraps to re-roll with remaining dough.

Bake stained glass cookies in a 380 degrees oven for 6 to 8 minutes or just until firm but not yet browned around the edges. Let cool on cookie sheets for 5 minutes; transfer to a flat surface and let cool completely.

Cut 1/4 inch ribbon into 8 inch lengths. Loop a piece of ribbon through center of each cooled cookie; tie securely at top. Arrange cookies, right side up, on greased baking sheets.

For candy centers, place two, 1 cup glass measuring cups, in a 380 degrees oven to preheat. Combine the 2 cups sugar, corn syrup, and water in a 2 quart pan. Cook over medium high heat, stirring until sugar is dissolved. Then cook without stirring until syrup reaches 280 degrees (hard crack stage) on a candy thermometer. Remove from heat; stir in your choice of food color and flavorings.

Remove one measuring cup from oven; fill with half the syrup (keep the remaining syrup over low heat). As soon as syrup in cup stops bubbling, hold cup with a pot holder and pour syrup in a thin stream to fill cookie centers. Repeat, using second cup and remaining syrup. Let cookies cool completely; twist gently to loosen from pan, then slide off sheets. Store airtight in a single layer in a cool, dry place.

This stained glass cookies recipe make about 2 dozen cookies.

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Deerlake Cookies to Share Coffee Cup

Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!

Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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