Stained Glass Cookie Ornaments – a delicious recipe with butter, sugar, eggs, vanilla, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Divide into three portions; cover and refrigerate for 30 minutes or until easy to handle.
2
On a lightly floured surface, roll out one portion to 1/4-in. thickness. Cut with a floured 2-1/2-in. ornament-shaped cookie cutters. Cut out centers with a 1/2-in. cookie cutters. Place larger cutouts 2 in. apart on greased
3
. Poke a small hole in the top of each cookie. Repeat with remaining dough; reroll small cutouts if desired.
4
Place the same color of hard candies in small resealable plastic bags; crush candies. Sprinkle in center of each. Bake at 350u00b0 for 8-10 minutes or until lightly browned. Cool for 2-3 minutes or until candies are set before carefully removing to wire racks.
5
In a small bowl, beat meringue powder and water until soft peaks form. Gradually add the confectioners' sugar. Decorate cookies with icing.
920
kcal
Calories
27
g
Fat
152
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1-1/2 cups butter, softened, 1-1/2 cups sugar, 2 eggs, 3 teaspoons vanilla extract, and more.
Yes, Stained Glass Cookie Ornaments falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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