Stained Glass Cookies (Sandra Lee) |
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Prep Time: 35 Minutes Cook Time: 12 Minutes |
Ready In: 47 Minutes Servings: 12 |
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Ingredients:
1 package (17.5 ounces) sugar cookie mix (recommended: betty crocker) |
1/3 cup cream cheese, softened in microwave for 45 seconds |
1 egg |
1 teaspoon lemon extract |
3 tablespoons cake flour |
8 ounces hard candies, assorted colors (recommended: jolly ranchers or lifesavers) |
baking sheets |
aluminum foil and cooking spray |
mixing bowl |
flour |
rolling pin |
oversized (4 to 5-inch) ornament-shaped cookie cutter |
smaller cutters, round or square |
cooling rack |
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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