If you have a Mickey fan in your life, these Mickey Mouse stained glass cookies are a must – super fun to make (and even more fun to eat)
Cookie Ingredients:
3 C flour
1 tsp baking soda
1/2 tsp salt
1 C soft unsalted butter
1 C granulated sugar
1 eggs
1 tsp vanilla
1 bag of Jolly Ranchers, separating the red and yellow to use in the cookies
1 tablespoon to use to outline the opening circle
Patriotic star sprinkles
Cookie Cutter: mickey mouse head
Cookie Directions:
– Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
-Add eggs…Continue to mix.
-Add the vanilla.. Continue mixing.
-Sift the four, baking soda, and salt together.
-Add the dry mixture to the wet mixture.
-Continue mixing to make sure all ingredients are thoroughly blended.
-Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
-Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
-Preheat oven to 325 degrees.
-Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
– Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into
the batter. (if needed).
-Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
-Line the cookie sheet with parchment paper.
-Using a metal spatula move the cut cookies to the parchment lined cookiesheet.
-Take a 1 TBSP and use it to get your outline of the center circle.
-cut out the circle.
-Place the cookies on the baking sheet and bake at 325 degrees for 6 minutes.
-While the cookies are baking, unwrap the candies from the wrappers and set aside.
-When the timer goes off, pull the cookies out and place 1 candy in the open circle of the cookie.
-Place back into the oven for another 3-4 minutes, or until you see the candy melted (wont take longer then 4 minutes)
-let cookies cool on cookie sheet for 30 minutes before moving the cookies.
Icing Ingredients:
2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
1 tsp vanilla
2 piping bag with a number 2 tip
2 bowl to thin the icing
2 squeeze bottles
Icing colors needed:
Super Red
Black
Icing Directions:
Combine all ingredients into a stand up mixing bowl
If the icing looks a little soupy add in 1/2 C powder sugar
mix on medium speed until stiff peaks form, about 5 minutes
Split the icing into two bowls
Add a few drops of Super Red food dye into 1 bowl
If you dont like the shade of the color, add 1-2 more drops
Add a few drops of black into the second bowl
Scoop some of the icing into the two piping bags
Using the remaining icing in the bowls, add 2 TBSP water into the bowls to thin out the icing.
Pour the thinned icing into the squeeze bottles.
Decorating directions
Take your cooled stained glass cookies and set them onto the cookie sheet
Add a few sprinkles into the “glass” part of the bottom cookie
Take one of your piping bags and pipe on a line around the cookie part of the bottom cookie
Place another cookie on top of the bottom cookie so that the icing becomes a “glue”
Let cookie sit for 30 minutes before decorating the top
Take the black piping bag and pipe a line around the top half of the cookie for the head
Using the red icing, pipe the bottom half of the cookie
Fill in the colors with the matching thinned icing colors
Let cookies dry for 2 hours before enjoying!
