Stained Glass Tree Cookies How-To

Stained Glass Tree Cookies How-To
You will need:
- Tree Cookie Cutter Set
- Royal Icing Christmas Candles
- Royal Icing Christmas Mix
- Royal Icing Christmas Packages
- Royal Icing Mix
- Parchment Paper
- Decorating Squeeze Bottles
- Rolling pin
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sugar
- 1/2 cup honey
- 1 egg
- 1 tsp. vanilla
- 3 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 8 oz hard candies such as Life Savers or Jolly Ranchers in assorted colors

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. Make an interior cut, leaving 1/2- to 3/4-inch border of dough. Cut out and remove dough from center of each shape; set aside.

3. Place cutouts on baking sheets covered with parchment paper. Shape remaining dough into ball; re-roll to make additional cutouts.

4. Crush each color of candy separately between 2 layers of wax paper with mallet. Spoon crushed candy inside centers of cutouts.

5. Bake 6 to 8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from parchment.

6. While cookies are baking, prepare your royal icing mix according to the directions on the package. You want your icing to be the consistency of heavy cream. Dye icing desired color(s). Pour icing into a pastry bag or decorating squeeze bottle.

7. Allow cookies to completely cool.

8. Ice each cookie with royal icing. Wait one minute before adding the Royal Icing Christmas Candles, Christmas Packages and Christmas Mix decorations to the icing.

9. Let icing completely set before stacking and storing (4-6 hours or overnight)

10. Store in an airtight container until ready to serve.

How to Make Cookies into Ornaments:
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.

Storage Know-How:
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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