My Easy Stained Glass Window Cookies
Featured Pinch Tips Video
(16.5 ounces) toll house refrigerated sugar cookie bar dough.
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.
Originally Posted: Wed, Nov 16, 2011