I have never done gingerbread stained glass cookies. I've been making stained glass cookies for about a billion years. But I use a very not so sweet butter cookie dough, and a chocolate butter cookie dough. I then buy the candies bulk and run them through a coffee grinder that is set aside specifically for candies. I get far fewer bubbles if I am using the candies powdered, but they are troublesome sometimes because the sugar is so hydroscopic that it will pull moisture from the air and turn into huge clumps. I get around this by putting all the ground up candies in zip top bags, and snipping a corner off just like a piping bag style. :) I can then use clips or twist ties to keep the end shut and I store left over ground candies in the freezer for next time. I make my cookies about 1 inch in size with about 1/2 inch cut outs so they are bite sized. But 1 batch of dough will make about 10 dozen cookies. That's a lot of cookies. :D I will have to try your version, just to see if I like them. :)

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