My Easy Stained Glass Window Cookies
Featured Pinch Tips Video
- 1 pkg
- (16.5 ounces) toll house refrigerated sugar cookie bar dough.
- al purpose flour
- 1/2 c
- finely crushed hardy candy of your choice
1Preheat your oven to 325 and line baking sheets with non-stick foil.
2Cut dough in half; refrigerate one half.
3Sprinkle about one tablespoon of flour onto working surface and sprinkle additional flour over remaining half of dough.
4Roll out dough to 1/4 inch thickness, using additional flour as needed to prevent sticking.
5Cut into disired chapes with 2 1/2 inch cookie cutters.
6Transfter cookies to prepared baking sheets using a spatula, placing them about 2 inches apart.
7Cut out small shapes in cookie centers and spoon crushed candy into each center to fill holes.
8Using a toothpick; pierce a hole at top of shape if you plan on hanging them. Repeat with remaining dough.
9Place prepared cookies in the oven and bake for 8 to 10 minutes or until edges are light golden brown and candy has spread out.
10Remove from oven and cool on baking sheets for one minute; slide foiol with cookies to wire racks to cool completely. Store tightly covered.