Dominos Stained Glass Cookies

 For my daughter's senior project in college she created a display of stained glass depicting a story representing something of her life, and wanted me to make some stained glass cookies for her opening night reception.  I found this recipe online, and decided to give them a try.  They were a lot better than I expected!  Some people were saying they don't like sugar cookies, but they liked these.  I think I made about 90 cookies!

(I typed out the measurements here, but also in the recipe so it's easy to read as you make them)

24 hard candies ( I used jolly ranchers and crushed them)

3/4 c. butter ( 1 1/2 sticks) butter, room temperature

1/2 c or 4 oz. cream cheese, room temperature

1 1/2 c. sugar

1 large egg, room temperature

2 tsp. vanilla

3 c. flour

1 Tbsp. cornstarch

1/2 tsp. baking powder

1/2 tsp. fine salt

Mix 3/4 c. butter and 1/2 c. cream cheese at medium speed with a whisk attachment or hand mixer.

Mix 1 1/2 c. sugar at med/high speed for couple minutes until it becomes lighter in color

add 1 egg and 2 tsp. vanilla :  Mix on low until mixed together.

In separate bowl, sift together : 3 c. flour,  1Tbsp. cornstarch,  1/2 tsp. baking powder and  1/2 tsp. salt,

gradually mix the flour mixture into the butter mixture on low speed until it is JUST incorporated - do in separate installments and scrape sides of bowl in between.

the dough will be pretty sticky.  Divide in 1/2 and wrap in plastic wrap

Chill for 2 hours in fridge, can chill overnight

preheat oven at  350 F. for 30 min.

Take 1 ball out at a time and roll out on floured surface, roll 1/3 " thick with flour dusted surface

cut shapes with cookie cutters and cut out center ( I had a smaller cutter for the center).

Fill the center with crushed candy, it doesn't take a lot so don't overfill, about 1/2 to 3/4 

Chill cookies one more time in fridge for 15 min. or freezer for 10 min.

Bake 10 - 13 minutes on top rack.  Keep eye on it and pull out as soon as the candy has melted and edges are set.  Let them cool completely on pan

While those bake, rewrap scraps and put back in fridge to chill

Repeat with 2nd ball and take out scraps and roll out and cut into shapes

Frosting:

1 c. butter, beat on medium speed for 30 seconds.

Mix in 1 Tbsp. vanilla and 1/2 tsp. salt on low speed

slowly mix in 3 1/2 c. powder sugar and 1/4 c. heavy cream until desired consistency

put in piping bag fitted with round tip

pipe frosting and dip into white sanding crystal sugar

--Will last up to 5 days in fridge and  1 month in freezer