Christmas Stained Glass Cookies
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
Separate colors of hard candy into resealable plastic freezer bags.
Crush with mallet or hammer to equal about 1/3 cup crushed candy; set aside.
In mixing bowl, cream butter and sugar:
Beat in eggs and vanilla.
In another bowl, sift together flour and baking powder.
Gradually stir flour mixture into butter mixture until dough is very stiff.
Wrap in plastic wrap and chill about 3 hours.
Preheat oven to 375°F Roll out dough to Ms-inch thickness on lightly floured surface.
Additional flour may be added to dough if necessary.
Cut out cookies using large Christmas cookie cutters.
Transfer cookies to foil-lined baking sheets.
Using small Christmas cookie cutter of the same shape as large one, cut out and remove dough from center of each cookie.
Fill cut out sections with crushed candy.
If using cookies as hanging ornaments, make holes near tops of cookies for string with drinking straw or chopstick.
Bake 7 to 9 minutes or until cookies are lightly browned and candy is melted.
Slide foil off baking sheets.
When cool, carefully loosen cookies from foil.
Use frosting and candy for additional decorations, if desired.