Remove your chilled dough from the freezer and bake until the dough is just set. This will probably be half the total baking time that your recipe calls for. (I baked mine for four minutes.)
Remove the cookies from the oven and carefully scoop a small amount of candy into the leaf center of each one. The candy will melt and spread so you do not need to completely fill the area. Keep in mind that anywhere you drop candy, it will melt and spread. I kept a pair of tweezers (clean, “for food only” tweezers) handy so I could remove pieces of candy that I dropped on top of the cookies.
Set the cookies back in the oven to bake for the remaining amount of time. (I baked mine for an additional four minutes.)
Remove the cookies from the oven and use the pointy end of your boo boo stick, a toothpick, or sharp knife to pop any large unwanted bubbles in the candy. You will need to move quickly as the candy will start to harden and stick to anything it touches.
Let your leaf stained glass cookies completely dry before storing or stacking them. Keep in mind that the candy will be sticky. Take it from me, you do not want to set them on a paper towel at any point. I had no problem stacking them on sheets of parchment paper once they had completely cooled.
For more sweet inspiration, visit sugarkissed.net