Recipes from Maria's Kitchen

Stained Glass Cookies

Prep Time: 1 hr min
Total Time: 3 hr 8 min
Makes: about 4 dozen or 24 servings, 2 cookies each

1/2 cup (1 stick) butter or margarine, softened
1/2 cup sugar
1/2 cup honey
1 egg
1 tsp. vanilla
3 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
5 rolls (1-1/4 oz. each)
LIFE SAVERS Fancy Fruits Roll Candy

BEAT butter, sugar, honey, egg and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour, baking powder, baking soda and salt; mix well. Cover. Refrigerate at least 2 hours.

PLACE dough on lightly floured surface; roll out to 1/4-inch thickness. Cut into desired shapes with 2-1/2- to 3-inch floured cookie cutters. Trace smaller version of cookie shape on dough leaving 1/2- to 3/4-inch border of dough. Cut out and remove dough from center of cutouts; set aside to re-roll as needed. Place cutout shapes on baking sheets lined with foil. Repeat with reserved dough.

CRUSH each color of candy separately between 2 layers of wax paper with mallet. Spoon crushed candy inside centers of cutout cookie shapes.

BAKE at 350F for 6 to 8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from foil.

Storage Know-How: Cookie dough can be wrapped airtight and refrigerated for up to 1 week or frozen for up to 3 months.

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