Stained Glass Ornament Butter Cookies

For the basic butter cookies dough recipe, follow the link by clicking on the title or here. This one was way cool! I love to see how they turned out. Now, on the Goodhousekeeping's recipe, it asks for hard candy as the filling, but I hate to eat crunchy-crackling-hard candy with a soft-chewy cookie, so I picked gummy bear! The trick is quite different if you're going to use gummy bear;
- Divide the basic butter cookies dough into 3 pieces. Flatten each piece into a disk; wrap each in plastic wrap. Refrigerate at least 2 hours or overnight, until firm enough to roll.
- Preheat oven to 350 degrees F. Line large cookie sheet with foil. Between 2 sheets of waxed paper, roll 1 disk of dough 1/8 inch thick. Remove top sheet of waxed paper. With 3 to 4 inch star-shaped cookie cutters, cut out as many cookies as possible. Place 1 inch apart on prepared cookie sheet. Cut out centers of cookies with 1 ½ to 2 inch cookie cutters. Remove and refrigerate trimmings and cutout centers.

- Bake cookies until almost cooked. Remove cookie sheet from oven; fill each cookie's center with 2 pieces gummy bear. Return to oven and bake 3 to 4 minutes longer (or until gummy bear is melted). Cool cookies on cookie sheet on wire rack. With metal spatula, remove cookies. Repeat with the rest of the cookies.
- Store cookies in tightly sealed container at room temperature up to 2 weeks or in freezer up to 3 months.

TIPS: if you want to make blended colors, do 2 or 3 different colors gummy bear in one cookie and they'll blend so pretty.