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I'm hoping to make Stained Glass Cookies for an upcoming Christmas cookie swap. I rarely bake cookies, so want to plan carefully.

The recipe (Molasses Stained Glass Cookies from Holiday Entertaining Essentials Christmas Cookies) uses molasses cookie dough and is very similiar to this one.

Q#1 - I'd like to use more than one cookie dough in different baking sessions. Maybe gingerbread, sugar cookie or shortbread. Any suggestions or advice on recipe adjustments (e.g. cooking temperature/time) to make?

Q#2 - I plan to use larger snowflake cookie cutters (assuming the ones I ordered arrive soon) that have built-in cut-out shapes. Other than producing fewer cookies per batch, are there any other issues that might arise? (I don't know if the larger size would be offset by the cutouts.)

Thank you.

Shirley Corriher of bakewise uses a basic short dough:

• 1 cup (2 stick) butter


• 1/2 cup sugar


• 1/4 teaspoon almond extract


• 2 egg yolks


• 2 1/4 cups flour


• 1/2 teaspoon salt


• 30-40 hard candies (such as Life Savers), preferably in several flavors/colors

She chills the dough overnight before baking.

same temp - 375 , pre-heated for 30 mins,

she just presses the candies into the dough, being careful to ensure its not possible for melted candies to run into each other!

baked for 14 mins

If you make sure the doughs are all the same thickness they ought cook at similar times .

Have fun!