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1
Crush the hard candy fairly fine.
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2
Beat powdered sugar and butter.
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3
Mix in vanilla, almond extract and egg.
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4
Sift together flour, baking soda and cream of tartar. Mix into creamed mixture.
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5
Cover and refrigerate about 2 hours or until firm.
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6
Tape (2) paint stir sticks, the width of your rolling pin, on to parchment paper. Stir sticks gives you even thickness of about 1/8 inch thick.
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7
Tape the paper to your counter.
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8
Place a piece of dough on the paper, cover with another piece of parchment paper and roll.
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9
If the dough sticks use powdered sugar on the rolling surface.
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10
It is best not to get it on top of the cookie if you are going to glaze, because it makes the top of the cookie puffy where the sugar was.
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11
Use a 3 1/2 inch Texas shaped cookie cutter, then use a 1 inch heart shaped cutter.
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12
Place cookies on a foil lined cookie sheet.
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13
Spoon it in the heart spaces. Use as much as you want, but not over the top of the Texas shape cookie.
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14
You can sprinkle the cookie with sugar before baking or may glaze after completely cooled.
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15
Bake at 375u00b0 F for 7 to 8 minutes or until edges or golden.
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16
Let your stained glass cookies cool for 10 minutes before removing from pan.
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17
Cool completely before glazing.
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18
WHITE GLAZE: Mix all ingredients until smooth or desired brushing consistency.
