Melted candy gives the "ornaments" that adorn these wreath-shaped Christmas sugar cookies the appearance of stained glass.
Preheat oven to 350 degrees. Tint dough with food color as desired. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.
Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes.
Using a 2 1/2-inch fluted round cutter, cut out rounds. Using a 3/4-inch fluted round cutter, cut out centers of cookies. Using a #12 Ateco pastry tip (for ornaments), cut out small shapes within wreaths where you want "stained glass" to appear. Transfer to parchment-lined baking sheets. Refrigerate until firm, about 30 minutes.
Bake 8 minutes. Fill cutouts with candy. Continue baking until cookies are firm and candies are melted, 5 to 8 minutes more. Transfer sheets to wire racks; let cool completely.
Try one of our cutout cookie variations: Stained-Glass Snowmen, Fluted Wreaths, Sugared Wreaths, Cookie Houses, and Christmas Trees.