STAINED GLASS COOKIES
This modern version of the classic cookie will dazzle your guests when they get home with their takeaway treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about twelve 7-inch stars
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, salt, and cloves; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream margarine and dark-brown sugar until fluffy. Add molasses and beat until combined. Add flour mixture, alternating with 1/3 cup water; beating on low until combined. Divide dough in half, pat each half into a rectangle, and wrap in plastic. Chill for at least 1 hour and up to overnight.
- Heat oven to 350 degrees. Working with one piece of dough at a time, on a well-floured Silpat (a French nonstick baking mat), roll out dough to a rectangle slightly thicker than 1/8 inch. Chill for 10 minutes. Gather together scraps and wrap in plastic wrap. Refrigerate dough before rerolling.
- Using a 7-inch star-shaped cutter, cut out dough. (For best results press cutter into the dough and remove the excess before taking away the cutter.) Remove centers of stars using a 3-inch star cutter. Use a skewer to make a hole in a tip of each star.
- Bake until crisp but not darkened, about 20 minutes. Transfer to wire racks to cool. When cookies are cool, line baking sheets with clean Silpats or parchment paper. Arrange cookies on prepared baking sheets; set aside.
- Prepare an ice bath; set aside. To make the caramel: Combine granulated sugar, 1/3 cup water, and lemon juice in a small saucepan, and place over medium-high heat. Stir continuously to dissolve sugar. If at any time your hand comes into contact with the hot sugar, immediately plunge it into the ice bath. This should prevent further injury. When sugar is dissolved, stop stirring. Continue to cook, without stirring, until mixture turns amber in color, 5 to 10 minutes. Occasionally wash down sides of the pan using a clean brush dipped in cold water to prevent crystals from forming.
- Carefully fill the centers of the cookies with caramel. Let stand until cool. Thread a piece of wax twine through the hole in each cookie, and tie to create a loop. Do not hang ornaments in direct light or in a humid area, as the caramel can melt.
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nuralyn samson
[email protected]I can't wait to try these cookies! They look so delicious.
Jeremy Sneex
[email protected]These cookies are a work of art! I'm sure they taste as good as they look.
Jessica Russ
[email protected]I've never seen cookies like these before! They look amazing.
Khurram Ghumman
[email protected]These cookies are so unique and beautiful! I can't wait to try them.
Kevinique Bain
[email protected]I'm not a huge fan of sugar cookies, but these were really good. The stained glass effect is a nice touch.
Mirza Shoaib Mirza Qasir Mehmood
[email protected]These cookies were a bit more work than I expected, but they were worth it. They're so pretty and delicious!
Ria Tomlinson
[email protected]The stained glass effect is really beautiful and the cookies are delicious too!
Halcyon Pigeon42
[email protected]These cookies are so easy to make and they're always a hit with my friends and family.
BD HINDU
[email protected]I love the stained glass effect of these cookies! They're so unique and pretty.
voshantha krish
[email protected]These cookies were a lot of fun to make and they turned out beautiful! My kids loved them.
John Hedges
[email protected]I've made these cookies several times now and they're always a crowd-pleaser. They're so easy to make and they always turn out perfectly.
Andreas Macwelandile
[email protected]These cookies were a hit with my family! The colors were so vibrant and the cookies were perfectly crispy on the outside and chewy on the inside.