My Easy Stained Glass Window Cookies
Family Tested & Approved
(16.5 ounces) toll house refrigerated sugar cookie bar dough.
finely crushed hardy candy of your choice
Preheat your oven to 325 and line baking sheets with non-stick foil.
Cut dough in half; refrigerate one half.
Sprinkle about one tablespoon of flour onto working surface and sprinkle additional flour over remaining half of dough.
Roll out dough to 1/4 inch thickness, using additional flour as needed to prevent sticking.
Cut into disired chapes with 2 1/2 inch cookie cutters.
Transfter cookies to prepared baking sheets using a spatula, placing them about 2 inches apart.
Cut out small shapes in cookie centers and spoon crushed candy into each center to fill holes.
Using a toothpick; pierce a hole at top of shape if you plan on hanging them. Repeat with remaining dough.
Place prepared cookies in the oven and bake for 8 to 10 minutes or until edges are light golden brown and candy has spread out.
Remove from oven and cool on baking sheets for one minute; slide foiol with cookies to wire racks to cool completely. Store tightly covered.
Last Updated: Sun, Nov 20, 2011