Stained Glass Cookie Recipe

This recipe comes from Reader's Digest.

• Ready In: 53 mins
• Serves: 42
• Yields: 84 cookies

Ingredients

• 1 1⁄2 cups butter, softened
• 1 1⁄2 cups sugar
• 2  eggs
• 3  teaspoons vanilla extract
• 4 1⁄2 cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon cream of tartar
• 1  teaspoon salt
•  Jolly Rancher candies

• Frosting

• 1  tablespoon  meringue powder
• 3  tablespoons water
• 1⁄2 teaspoon water
• 2 2⁄3 cups confectioners' sugar

Directions

1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Divide dough into three portions; cover and refrigerate for 30 minutes or until easy to handle.
2. Line baking sheets with foil and grease the foil; set aside. On a lightly floured surface, roll out one portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. ornament-shaped cookie cutters. Cut out centers with a floured 1/2-in. cookie cutter. Place larger cutouts 2 inches apart on prepared baking sheets. Using a plastic straw, poke a small hole near the top of each cookie for hanging. Repeat with remaining dough. Reroll small cutouts if desired.
3. Place the same color of hard candies in small resealable plastic bags; crush candies. Sprinkle in center of cookies. Bake at 350° for 8-10 minutes or until lightly browned. Use straw to reopen hanging holes. Cool for 2-3 minutes or until candies are set before carefully removing to wire racks.
4. For icing, in a small mixing bowl, beat meringue powder and water until soft peaks form. Gradually beat in confectioners' sugar. Decorate cookies; let dry. Thread string through holes to hang cookies.