Stained Glass Cookies

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Stained Glass Cookies
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  1. 1/2
  2. cup (1 stick) butter or margarine, softened
  3. 1/2
  4. cup sugar
  5. 1/2
  6. cup honey
  7. 1
  8. egg
  9. 1
  10. tsp. vanilla
  11. 3
  12. cups flour
  13. 1
  14. tsp. CALUMET Baking Powder
  15. 1/2
  16. tsp. baking soda
  17. 1/2
  18. tsp. salt
  19. 5
  20. rolls (1-1/4 oz. each) ring-shaped hard candies
  1. 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.
  2. PREHEAT oven to 350°F. 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 each cookie shape on dough, leaving 1/2- to 3/4-inch border of dough. Cut out and remove dough from center of each shape; set aside. Place cutouts on baking sheets covered with foil. Shape remaining dough into ball; re-roll to make additional cutouts.
  3. CRUSH each color of candy separately between 2 layers of wax paper with mallet. Spoon crushed candy inside centers of cutouts.
  4. BAKE 6 to 8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from foil.
  1. How to Make Cookies into Ornaments
  2. Before baking cookies, use a drinking straw to poke a hole in the top of each cookie cutout. Bake and cool as directed. Thread a piece of ribbon through the hole to use for hanging.
  3. Storage Know-How
  4. Cookie dough can be wrapped tightly and refrigerated up to 1 week, or placed in freezer container and frozen up to 3 months.
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