Recipe: Poppin' Fresh Stained Glass Cookies (using refrigerated cookie dough)

POPPIN' FRESH STAINED GLASS COOKIES

"These cookies make wonderful gifts for special neighbors, friends and relatives."

Parchment paper
12 pieces clear hard fruit candies (about 2 ounces), unwrapped, divided use
1 (18 ounce) package Pillsbury Refrigerated Sugar Cookie Dough
1/4 cup Pillsbury all-purpose flour
1 drinking straw
Assorted colored frostings, colored sugar or sprinkles (optional)
6 to 8 yards of 1/4-inch width ribbon

Heat oven to 350 degrees F. Line cookie sheets with parchment paper.

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 remaining half of dough until needed.) Remove wrapper from remaining half; coat sides of well-chilled dough with 2 tablespoons of 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 degrees F for 4 to 6 minutes or until light golden brown. Remove from cookie sheets and place on rack to cool.

Meanwhile, 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 degrees 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.

Makes 3 1/2 dozen
Adapted from source: Pillsbury