With the glorious colours of stained-glass windows, these cookies look beautiful when hung with ribbon as decorations.
- Portion size 8 servings
Tint dough with colouring if desired.
Cut parchment paper to fit baking sheet; place paper on work surface. Place dough on paper; roll out on paper to 1/4-inch (1 cm) thickness. Using 7-1/2-inch (19 cm) Christmas tree-shaped cookie cutter, cut out shapes; remove scraps. With round mini-cutters, cut holes out of trees. Using skewer or straw, cut 1/4-inch (5 mm) hole at top of each. Place dough and paper on baking sheet.
Separating colours, crush candies. Spoon into holes, mounding slightly.
Bake in centre of 375°F (190°C) oven for about 10 minutes or until light golden on bottom and edges. Let cool on pan on rack for 5 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 days.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 196 mg
- Protein 5 g
- Calories 513.0
- Total fat 17 g
- Cholesterol 67 mg
- Saturated fat 10 g
- Total carbohydrate 88 g
- Iron 11.0
- Folate 19.0
- Calcium 2.0
- Vitamin A 16.0