Stained Glass Cookies
Stained Glass Cookies
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2 cups - all - purpose flour
1/2 cup - butter
1/2 cup - sugar
1/4 cup - brown sugar
1 tbsp - jaggery
1/2 tsp - vanilla essence
1 - egg (large)
1/4 tsp - salt
3/4 tsp - baking powder
30-40 - hard candies (such as Poppins)
How to Make Stained Glass Cookies
Pre-heat an oven to 190 degrees Celsius and line two baking sheets with parchment paper or a silicone baking mat.
In a large bowl, cream together the butter and sugars until fluffy using an electric mixer.
Add jaggery and vanilla essence and mix well.
Add the egg and mix for about 1 minute on medium speed until the mixture is light and smooth.
In another bowl, sift the flour, salt and baking powder and mix well.
Mix the dry ingredients into the wet mixture. Mix gently until the flour is incorporated well.
Wrap the dough in a plastic wrap and refrigerate for at least an hour before you start baking the cookies.
Put the candies in plastic bags (same colour together) and crush using a mallet.
Take the dough out of the refrigerator and roll to prepare cookies of approximately 1/4 inch thickness.
Use a cookie cutter to cut the dough into desired shapes.
Transfer the cookies to the prepared baking sheets, placing them an inch apart.
With a smaller cookie cutter or a knife, cut shapes at the centre of the cookies.
Use a spoon to sprinkle the crushed candy into the hollowed-out centres of the cookies, filling to the edges.
Ensure that the crushed candies are spread out from the hollowed-out centre. If spread over the cookie dough, it will change the colour of the cookie on baking and won't look neat.
With a toothpick, poke a small hole at the top of each cookie before baking.
Bake for 8-10 minutes. Remove the cookies (along with the baking sheet) when they begin to turn brown. Place on wire racks for at least 10 minutes to cool.
On cooling, store the cookies in an airtight container.
Recipe courtesy: Mad Cooking Fusions
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