Stained Glass Cookies

Total Time:
47 min
35 min
12 min

12 cookies

  • 1 package (17.5 ounces) sugar cookie mix (recommended: Betty Crocker)
  • 1/3 cup cream cheese, softened in microwave for 45 seconds
  • 1 egg
  • 1 teaspoon lemon extract
  • 3 tablespoons cake flour
  • 8 ounces hard candies, assorted colors (recommended: Jolly Ranchers or LifeSavers)
  • Special Equipment:
  • Baking sheets
  • Aluminum foil and cooking spray
  • Mixing bowl
  • Flour
  • Rolling pin
  • Oversized (4 to 5-inch) ornament-shaped cookie cutter
  • Smaller cutters, round or square
  • Cooling rack
  • Line baking sheets with aluminum foil and spray lightly with cooking spray. Alternatively, you can use a silicone baking mat.

  • In a large bowl, stir together all ingredients, except hard candies, until dough ball forms. Split dough in half and form into disks.

  • Roll out dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with oversized (4 to 5-inch) ornament-shaped cookie cutters. Place cookies on prepared baking sheets spaced 1-inch apart. On each of the large cookies, cut out 3 or 4 smaller shapes using 1/2 to 1-inch cookie cutters. If cookies are to be used as ornaments, make a hole at the top with a straw. Chill in refrigerator for 30 minutes.

  • While cookies chill, place unwrapped hard candies, sorted by color, in separate zip-top resealable bags. Squeeze air from bags and seal; crush candies with rolling pin. Set aside.

  • Preheat oven to 375 degrees F.

  • Remove cookies from refrigerator and fill centers of cookies with

  • crushed hard candies.

  • Bake for 9 to 12 minutes or until edges just start to turn golden. Cool completely on baking sheet on a rack.

  • Repeat with remaining dough.

  • Store completely cooled cookies separated by waxed paper in an air-tight container for 1 week.

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    Stained Glass Cookies

    Recipe courtesy of Food Network Kitchen