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Stained Glass Window Cookies




Source of Recipe


Nestle


List of Ingredients




1 pkg. (18 oz.) NESTLÉ TOLL HOUSE Refrigerated Sugar Cookie Bar Dough
1/4 cup all-purpose flour, for sprinkling
1/2 cup or more finely crushed hard candy

Recipe



PREHEAT oven to 350° F. Line baking sheets with foil.

CUT dough in half; refrigerate one half. Sprinkle about 1 tablespoon flour onto working surface. Sprinkle additional flour over remaining half. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking.

CUT into desired shapes with 2 1/2-inch cookies cutters. Transfer cookies to prepared baking sheet with a spatula; place about 2 inches apart. Cut out small shapes in cookie centers. Spoon candy into each center to fill holes. Pierce hole at top of shape if cookie is going to be hung. Repeat with remaining dough.

BAKE for 7 to 8 minutes or until edges are light golden brown. Cool on baking sheets for 1 minute; slide foil with cookies to wire rack to cool completely. Store tightly covered.