Easy Stained Glass Cookies
Pre-made sugar cookie dough
2 (8-oz) bags sour-ball candies or Life Savers of assorted colors
Preheat oven to 350 degrees.
Remove dough from the refrigerator. Line 2 baking sheets with aluminum foil.
Roll out the dough on a lightly floured surface. Use cookie cutters to cut dough into various shapes.
Cut out a shape from the center of each cookie. Be careful not to cut too close to the edges, or the cookies will break.
Place the cookies on the lined baking sheet. Gather up scraps, re-roll, and cut, always working with chilled dough.
Note: If you are making the cookies for decoration, use a drinking straw to cut a hole in the top of each cookie.
You can later string them with ribbon for hanging.
Separate the candy by color and place each color group in a double-thickness of plastic bags. Place 1 bag at a time in a dish towel.
Crush the candies with a hammer or mallet into approximately ¼-inch pieces.
Fill the cut-out shapes with the crushed candies.
Bake for 10 to 12 minutes until candy has melted and is bubbly.
Cool for 15 minutes until candies harden before peeling cookies from foil.
Thread a ribbon through the hole to hang.
Store between layers of wax paper in an airtight cookie tin.
The cookies will keep for 1 week.
Yeild: about 3 dozen 3-inch cookies.