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Poppin' Fresh® Stained Glass Cookies

(100)
  0 reviews
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  • 1 hr 30 min prep time
  • 1 hr 30 min total time
  • 7 ingredients
  • 42 servings
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Children can help cut out and decorate these cookie masterpieces!

Ingredients

Parchment paper or foil
12
pieces (about 2 oz) clear hard fruit candies, unwrapped
1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies, well chilled
1/4
cup all-purpose flour
1
drinking straw
Assortment of colored frosting, colored sugar or sprinkles, if desired
6
to 8 yards of ribbon

Steps

  • 1 Heat oven to 350°F. Line cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) Place 3 to 4 candies of the same color in small plastic bag; seal bag. With hammer or flat side of meat mallet, gently pound to crush candy. Repeat with remaining candies, using several different colors.
  • 2 Remove half of dough from wrapper; refrigerate remaining dough until needed. Coat sides of half roll of dough with 2 tablespoons of the flour. Roll out dough until 1/8 inch thick, 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.
  • 3 On separate ungreased cookie sheet, place small center cutouts. Bake 4 to 6 minutes or until light golden brown.
  • 4 Gently brush excess flour from cut-out cookies. On paper-lined cookie sheets, place cut-out shapes 2 inches apart, using pancake turner. With 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.)
  • 5 Bake 5 to 9 minutes or until edges of cookies are light golden brown and candy is melted and fills center of cookie. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Reshape holes for ribbon, if necessary. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes. Repeat with remaining half of dough and candy.
  • 6 Frost and decorate cookies. Cut ribbon into 9 to 12-inch lengths. Insert piece of ribbon through hole of each cookie; tie in knot or bow.
  • 1 Heat oven to 350°F. Line cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) Place 3 to 4 candies of the same color in small plastic bag; seal bag. With hammer or flat side of meat mallet, gently pound to crush candy. Repeat with remaining candies, using several different colors.
  • 2 Remove half of dough from wrapper; refrigerate remaining dough until needed. Coat sides of half roll of dough with 2 tablespoons of the flour. Roll out dough until 1/8 inch thick, 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.
  • 3 On separate ungreased cookie sheet, place small center cutouts. Bake 4 to 6 minutes or until light golden brown.
  • 4 Gently brush excess flour from cut-out cookies. On paper-lined cookie sheets, place cut-out shapes 2 inches apart, using pancake turner. With 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.)
  • 5 Bake 5 to 9 minutes or until edges of cookies are light golden brown and candy is melted and fills center of cookie. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Reshape holes for ribbon, if necessary. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes. Repeat with remaining half of dough and candy.
  • 6 Frost and decorate cookies. Cut ribbon into 9 to 12-inch lengths. Insert piece of ribbon through hole of each cookie; tie in knot or bow.

Expert Tips

If desired, omit cutting the hole with a straw and omit the ribbon.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
60
Calories from Fat
20
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
1/2g
3%
Trans Fat
1/2g
Cholesterol
0mg
0%
Sodium
30mg
1%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
6g
6%
Protein
0g
0%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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