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Stained Glass Cookie Ornaments

Bring back sweet memories of the magic of Christmases past with these fancy jewel-colored cookie ornaments. You can make they in a variety of seasonal shapes and sizes, and hang them on a tree, in the window, or on an ornament stand. —Taste of Home Test Kitchen

82 ServingsPrep: 45 min. Bake: 10 min.

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
Assorted colors of Jolly Rancher hard candies
1 tablespoon meringue powder
3 tablespoons plus 1/2 teaspoon water
2-2/3 cups confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. 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 the creamed mixture and mix well. Divide into three
portions; cover and refrigerate for 30 minutes or until easy to
handle.
On a lightly floured surface, roll out one portion to 1/4-in.
thickness. Cut with a floured 2-1/2-in. ornament-shaped cookie
cutters. Cut out centers with a 1/2-in. cookie cutters. Place larger
cutouts 2 in. apart on greased baking sheets. Poke a small hole in
the top of each cookie. Repeat with remaining dough; reroll small

2 of 2

Stained Glass Cookie Ornaments (continued)

Directions (continued)

cutouts if desired.
Place the same color of hard candies in small resealable plastic
bags; crush candies. Sprinkle in center of each. Bake at 350°
for 8-10 minutes or until lightly browned. Cool for 2-3 minutes or
until candies are set before carefully removing to wire racks.
In a small bowl, beat meringue powder and water until soft peaks
form. Gradually add the confectioners' sugar. Decorate cookies with
icing. Yield: about 7 dozen.

Nutrition Facts: 1 serving (1 each) equals 86 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 81 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.