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Stained Glass Cookies - Page 2

post #16 of 29
12/6/06 at 7:58pm
YOu must have been a child baking prodigy!! LOL! I was probably baking then too... Shhh! icon_cry.gif
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post #17 of 29
12/7/06 at 12:52am
I used the NFSC from kitchengifts.com but i think it it the same as the one cakecentral has.
I baked for 5 minutes and then put the candy in a little less than the hight of the cookie because while baking it sort of cooks and bubbles and you don't want to overflow.
About freezing: i have no clue never tried.

So funny during my two year stay in the states WGBH replayed al the Julia Child episodes and we had so much fun watching and also learned a lot!
You must know that we never heard of her before so especially the talking made us laugh!
Saskia
A special day deserves a special cake.
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A special day deserves a special cake.
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post #18 of 29
12/7/06 at 4:24am
Quote:
Originally Posted by Jopalis

So, I shouldn't put the candy in right away with the cookie? Do you fill the hole up with candy level with the unbaked cookie? Can I freeze them once done or would the candy crack? OK. I think I have exhausted questions. Are you just using your favorite rolled cookie? Thanks for your patience guys!! Seriously....



Yes, put the candy in right away. I dont' fill it up perfectly level because it could overflow onto the cookie, yet if you dont' put enough in there, it will be too thin and not hold.

Can't help with the freezing question .... I've never done it, so I will leave that one for others and their expertise for you.

Don't let us make these sound too hard. They're fun, easy and really pretty!
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Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
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post #19 of 29
12/7/06 at 6:49am
Absolutely put it in with the cookie. That way it melts completely, and also gets thin enough that the bubbles aren't trapped in the candy.

I'll freeze one this weekend and let you know what happens to the candy. I'm thinking it should be fine, but we'll sacrifice a test subject to find out.
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post #20 of 29
12/7/06 at 3:05pm
Thank you so much! I just love this forum. Gives a newbie a sense of security.... I so appreciate all the support! Will wait to hear re the freezing. I just don't know how far in advance I want to do my baking and how long I should keep some without freezing.
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post #21 of 29
12/8/06 at 12:51pm
I made these a long time ago when I was little...recipe said to use foil on the bottom. I imagine that Reynold's release would be perfect for this...
Always up for a good cake...
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Always up for a good cake...
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post #22 of 29
12/8/06 at 1:03pm
These stained glass cookies sound so beautiful, but I'm not sure where to begin. Could someone provide a step-by-step recipe? Would you use a sugar cookie for this? I don't use eggs in baking, so if you'd have such a recipe, that would be a bonus!

Thanks in advance!
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post #23 of 29
12/8/06 at 3:07pm
LOL...just went to open my old Betty Crocker cookbook... and it opened right to the page where I have my original handwritten recipe for these...and funnier yet...it was the recipe right on top of the stack of papers I've shoved in.

Stained Glass Cookies

1 cup margarine
1 cup shortening
1 cup sugar
1/4 cup honey
2 eggs
2 Tsp vanilla
5 cups flour
1 tsp baking soda
1 tsp salt.
hard candies, crushed

cream together: margarine, shortening, sugar, honey, eggs, vanilla
add flour, soda, salt
CHILL overnight

Preheat oven 350
roll dough into ropes and use to make shapes w/ open spaces.
fill spaces w/ crushed hard candies

Bake 7-8 min.
Let cool 5 min before removing.
Keep on cakin'!
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Keep on cakin'!
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post #24 of 29
12/8/06 at 9:56pm
I think you can use any rolled cookie...sugar, gingerbread, etc. Just make a cutout in it and fill it (not all the way up but a good bit) with crushed candy like lifesavers, jolly ranchers, etc. Hard clear colored candy. Read the thread.... One baker said she did them at 350 for about 10 minutes. Candy will get bubbly and melt. Need to be sure to have something non-stick under them. I will use my silpat mats. I will cool on the mat.... Not sure if they can be frozen once made. Someone is supposed to get back to me on that. They are experimenting with one.
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"Let them eat cake..."
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post #25 of 29
12/8/06 at 10:13pm
I've done this with LifeSavers Creamsavers, and it worked without crushing. The neat thing about it was that the swirled design of the candy made an interesting pattern in the cookie.

I found it did work best to play around with best times for melting. With some candies, if you put it in right away, it overheats and gets too hard/carmelizes (turns brown) before the cookie is done. With the CreamSavers, the goal was to melt it enough to flatten and fill the hole nicely, but not have it start bubbling, which ruined the design.

I found baking parchment to be the perfect sheet liner. Leaving the baked cookies on the baking sheets until the candy is set is critical.

So is not testing whether the candy is set too soon--with a bare fingertip. OUCH!

RedPanda
One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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post #26 of 29
12/10/06 at 12:42pm
Thank you! I'll let you know how it goes!
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post #27 of 29
12/13/06 at 5:34am
The results are in from the experiment: the candy did, in fact, crack in the freezer, and that was after refrigerating to minimize the temperature shock. Drat.
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post #28 of 29
12/13/06 at 8:04am
Thank you BreeLaura.... I appreciate your experiment and letting me know. Now I will just prioritize their baking accordingly. So nice....
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"Let them eat cake..."
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post #29 of 29
12/13/06 at 8:16am
I love the way these cookies look, but I haven't had time to try them. I added lifesavers to my grocery list so maybe this week.
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