Stained Glass Cookies

Ingredients

• 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

Directions

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.