7. Set your dough shapes in the freezer for about 10 minutes before baking to reduce spreading. While your cut dough is in the freezer, prepare your candy for the stained glass centers. Unwrap all of your green and red hard candy and place them in separate sealed Ziploc bags. Use a kitchen mallet or rolling-pin to crush the candy into tiny pieces.
8.Remove your chilled dough from the freezer and bake for 4 minutes or until the dough is just set.
9. Remove the cookies from the oven and carefully scoop a small amount of candy into cutout centers of each one. Set the cookies back in the oven for an additional 4 minutes.
10. Remove the cookies from the oven and use the pointy end of a toothpick or sharp knife to pop any large unwanted bubbles in the candy.
11. Let stained glass cookies completely dry before storing or stacking them.