Posted by
Darlene on December 11, 2020 at 9:29 am
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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 roll (16.5 oz)
1/4 cup
10 pieces clear
3-inch-ish and 1-inch-ish
(see tips below)
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DIRECTIONS:
1: Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
2: Place 2 to 3 candies of the same color in a small plastic bag. Seal bag and gently pound on the candies to crush them. Repeat with remaining candies, using several different colors.
3: In large bowl, break up cookie dough. Mix in flour with spoon or hands, until well blended.
4: On lightly floured work surface, roll dough 1/8 inch thick, using additional flour as needed to prevent sticking. Cut out dough with big cookie cutters. Cut centers of the cookies with small cookie cutters.
5: Place large cutouts 2 inches apart on cookie sheet. Place 1/4 to 1/2 teaspoon crushed candy in center of each cutout cookie, making sure candy touches edges of cookie. Do not mound candy in centers of cookies.
6: Bake 6 to 9 minutes or until edges of cookies are light golden brown and candy is melted and fills center of cookie. Cool about 10 minutes on cookie sheets or until candy is hardened. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.
DON’T WASTE THOSE CUT OUT CENTERS! Place the small center cutouts on an ungreased cookie sheet and bake 4 to 6 minutes or until light golden brown. Cool 2 minutes then remove to cooling rack to cool completely.
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Darlene’s Tips: For a fun swirly stained-glass look, sprinkle two colors of crushed candies in each cookie. You can also decorate these cookies with and after they are cooled. The little center cookies would look great on top of cupcakes. You could also dip the little cookies into melted or melted then decorate with sprinkles. Have fun and experiment!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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