Poppin Fresh Stained Glass Cookies Recipe
Personally, I think that this Poppin Fresh Stained Glass Cookies recipe is the best in the world. Am I not excited about sharing this with you? This Poppin Fresh Stained Glass Cookies makes a compelling Dessert for most party meals. You owe me a thanks for sharing this recipe.
Ingredients
Parchment paper or foil
12 pieces clear hard fruit candies, unwrapped
1 pkg. Pillsbury Refrigerated Sugar Cookies
1/4 cup flour
1 drinking straw
Assortment of colored frosting, colored sugar or sprinkles
6 to 8 yards of ribbon
Directions
Heat oven to 350°F.
Line cookie sheets €¢with parchment paper or foil. (If using foil, smooth out all wrinkles.)
Place 3 to 4 candies of the same color in small plastic bag; seal bag.
Using hammer or smooth side of meat mallet, gently pound to crush candy.
Repeat with remaining candies, using several different colors.
Cut dough in half. (Wrap and refrigerate half of dough until needed.)
Remove wrapper from remaining half roll; coat sides of well chilled dough with 2 tablespoons of the flour.
Roll out dough to 1/8 inch thickness, using additional flour as needed to prevent sticking.
Cut out dough with floured 2 inch cookie cutter.
With smaller cookie cutter or sharp knife, cut out center of cookie, leaving about 1/2 inch frame.
Place small center cutouts on separate ungreased cookie sheet; bake at 350°F. for 4 to 6 minutes or until light golden brown.
Gently brush excess flour from cutout cookies.
Using a spatula, place cookies 2 inches apart on paper lined cookie sheets.
Using drinking straw, make hole in top of each cookie.
Place 1/4 to 1/2 teaspoon crushed candy in center of each cut out cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cookies.)
Bake at 350°F. for 5 to 9 minutes or until edges of cookies are light golden brown and candy is melted and fills center of cookie.
Cool 5 to 7 minutes on cookie sheets or until candy is hardened.
Reshape holes for ribbon, if necessary.
Remove from cookie sheets; cool completely.
Repeat with remaining half of dough and candy.
Frost and decorate cookies, if desired.
Cut ribbon into 9 to 12 inch lengths.
Insert a piece of ribbon through hole of each cookie; tie in knot or bow.
Line cookie sheets €¢with parchment paper or foil. (If using foil, smooth out all wrinkles.)
Place 3 to 4 candies of the same color in small plastic bag; seal bag.
Using hammer or smooth side of meat mallet, gently pound to crush candy.
Repeat with remaining candies, using several different colors.
Cut dough in half. (Wrap and refrigerate half of dough until needed.)
Remove wrapper from remaining half roll; coat sides of well chilled dough with 2 tablespoons of the flour.
Roll out dough to 1/8 inch thickness, using additional flour as needed to prevent sticking.
Cut out dough with floured 2 inch cookie cutter.
With smaller cookie cutter or sharp knife, cut out center of cookie, leaving about 1/2 inch frame.
Place small center cutouts on separate ungreased cookie sheet; bake at 350°F. for 4 to 6 minutes or until light golden brown.
Gently brush excess flour from cutout cookies.
Using a spatula, place cookies 2 inches apart on paper lined cookie sheets.
Using drinking straw, make hole in top of each cookie.
Place 1/4 to 1/2 teaspoon crushed candy in center of each cut out cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cookies.)
Bake at 350°F. for 5 to 9 minutes or until edges of cookies are light golden brown and candy is melted and fills center of cookie.
Cool 5 to 7 minutes on cookie sheets or until candy is hardened.
Reshape holes for ribbon, if necessary.
Remove from cookie sheets; cool completely.
Repeat with remaining half of dough and candy.
Frost and decorate cookies, if desired.
Cut ribbon into 9 to 12 inch lengths.
Insert a piece of ribbon through hole of each cookie; tie in knot or bow.
