Recipe courtesy of Sandra Lee

Stained Glass Cookies

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  • Level: Easy
  • Total: 47 min
  • Prep: 35 min
  • Cook: 12 min
  • Yield: 12 cookies
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Ingredients

Special Equipment:

Directions

  1. Line baking sheets with aluminum foil and spray lightly with cooking spray. Alternatively, you can use a silicone baking mat.
  2. In a large bowl, stir together all ingredients, except hard candies, until dough ball forms. Split dough in half and form into disks.
  3. 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.
  4. 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.
  5. Preheat oven to 375 degrees F.
  6. Remove cookies from refrigerator and fill centers of cookies with
  7. crushed hard candies.
  8. Bake for 9 to 12 minutes or until edges just start to turn golden. Cool completely on baking sheet on a rack.
  9. Repeat with remaining dough.
  10. Store completely cooled cookies separated by waxed paper in an air-tight container for 1 week.

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