The 20 Days of Holiday Treats: Day 2 Stained Glass Sugar Cookie Christmas Trees
It’s the sixth day of December and Christmas decorations are in full swing at home and at the office. I personally cut out about 30 snowflakes to exchange for the swarm of bats still hanging from Halloween above our desks.
Hey- no judging. They were REALLY cool. So cool you leave them up for a month after Halloween. and having just put them up one day before Halloween we decided to leave them up past the date. obviously. It’s not that we were lazy or anything.
Today’s treat is a super easy one that generates a pretty neat result- Stained Glass Sugar Cookie Trees. I bet it would be perfect to do with kids too!
I got the idea from Martha Stewart’s Cookie Cookbook. I actually didn’t use her sugar cookie recipe. Instead I recommend using The Perfect Sugar Cookie Recipe. It’s made for cookies like this.
Here’s what you do!
Stained Glass Sugar Cookie Trees
Idea from Martha Stewart Cookies.
The Perfect Sugar Cookie Recipe
Crushed Jolly Ranchers
Make your favorite sugar cookie recipe, roll out and stick it in the fridge to chill.
Meanwhile, crush some Jolly Ranchers making sure to keep the colors separated. A quick smack from a hammer was all these needed! Holiday stress reducer- yes!
Cut Christmas tree shapes or other fun holiday shapes out of the dough (ornaments would be cute). Transfer to a parchment lined cookie sheet. Then cut out large areas to fill with the crushed Jolly Ranchers to melt for a stained glass effect.
Bake at 325 degrees for 10-12 minutes or until edges start to brown. Let cool then transfer to a rack.
Stained Glass Sugar Cookie Christmas Tree Cookie Tips:
- I found that it works best with large areas. When the filled area is smaller, a lot of the candy will just stick to the inside of the cut area.
- Fill the area with a large amount of crushed candy.
- If when removing from the oven there are holes in the stained glass, quickly fill with more crushed candy. It will melt on the hot pan as the cookies cool.
- These taste great! and are so festive!
Happy Holidays!
To check out other recipes head here: The 20 Days of Holiday Treats. Let me know if you have any ideas for Holiday treats that should be featured too!
The Best Rolled Out Sugar Cookie Recipe
There are two things I look for in a sugar cookie recipe: 1. tastes good! 2. Holds its shape! I found this one on one of my favorite blogs Sweetapolita and it clearly checks off both. I’ve tried it twice and I’m already sold!
Couple of tips for Rolled Out or Shaped Sugar Cookies:
- Roll out dough before chilling it- it’s SOO much easier! Once it’s to the desired thickness, slide a cookie sheet underneath and stick that sucker in the fridge.
- You can make the full batch or half it without any problems.
- Left over dough can hang out in the fridge for a couple days (I usually go with no more than 3). You can also freeze it.
The Perfect Sugar Cookie
From Sweetapolita.
6 cups all-purpose flour
1 teaspoon salt
2 cups unsalted butter (4 sticks)
2 cups sugar
2 large eggs, cold
2 teaspoons vanilla
1/4 teaspoon pure lemon extract
- In large bowl, sift together flour and salt. Set aside.
- In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 5 minutes. Beat in eggs.
- Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and lemon extract and blend.
- Roll dough to desired thickness. You can use two dowel sticks as indicators.
- Slide a cookie sheet under the rolled out dough and let chill in the refrigerator or freezer for about 15 minutes.
- Cut out desired shapes and transfer to a parchment lined cookie sheet. You can stick them in the fridge one last time to better hold their shape.
- Preheat your oven to 325° F.
- Bake 12-14 minutes, or until edges are golden brown.
- Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.
Enjoy!
The 20 Days of Holiday Treats: Day 1 Espresso White Chocolate Peppermint Brownies
Hey! It’s the 5th day of December and my true love said to me: Make me Christmas Cookies! One a day please! Twist my arm! Introducing the 20 Days of Holiday Treats! One treat a day, all the way up till Christmas. hurrah! That means lots of baking for me and lots of eating sweets for my coworkers and any one’s address I can get a hold of. I’ll try to throw in gift and wrapping ideas too.
So here we go… Day 1!
Espresso White Chocolate Peppermint Brownies.
The espresso brings out the chocolate and the white chocolate melts in your mouth with an awesome crunch of peppermint. Probably my absolute favorite combo during the holidays.
Happy Thanksgiving!
From all of us to you! Hope you had a great Thanksgiving and your tummy’s are full of pie! yum!
Sweet Potatoes: The Easiest Item to Make Ahead for Thanksgiving Dinner
The more you prep for the day, the easier Thanksgiving goes! Here’s one thing that you can make ahead and freeze for the big day which means one less the to worry about.
Sweet potatoes = my favorite Thanksgiving side dish!
These take 15 minutes to prep and 40 minutes to cook on the stove top. Then mash together with some added flavorings and volia!
First peel about 3-4 medium sweet potatoes.
Quarter the potatoes, then cut in large chunks. And place in a saucepan with 4 tablespoons of butter and 2 tablespoons of heavy cream or half and half.
Cover and cook on low for about 40 minutes stirring occasionally.
When fork tender, transfer to a bowl and add about 1/4 cup orange juice, 1 teaspoon orange zest, 1 teaspoon cinnamon, 2 tablespoons of maple syrup, and about 1/2 cup chopped canned pineapple.
Mash together and taste to see if anything needs to be added!
Transfer to a container to freeze!
The day before Thanksgiving, move to the refrigerator to defrost. Reheat in the microwave or on the stove with 2 tablespoons of half and half added.
Sweet Potatoes
From America’s Test Kitchen Family Cookbook.
3-4 medium sweet potatoes, peeled and cut into 1/4 inch chunks
4 tablespoons butter, cut into 4 pieces
2 tablespoons heavy cream or half and half
1 teaspoon sugar
1/2 teaspoon salt
pinch of pepper
1/4 cup orange juice
1 teaspoon orange zest
1 teaspoon cinnamon
2 tablespoons of maple syrup
1/2 cup chopped canned pineapple
Peel and slice sweet potatoes into 1/4 inch pieces. Put in a large saucepan with butter, heavy cream or half & half, sugar, salt, and pepper.
Cook over low heat stirring occasionally for about 40 minutes or until fork tender.
Transfer to a bowl and add remaining ingredients. Mash!
Enjoy immediately or freeze!
To reheat: Thaw overnight then toss in the microwave or heat over the stove with 2 tablespoons of half and half mixed in.
Happy Early Thanksgiving!
