These can be made from many different cookie types as long as they bake quickly at a maximum temperature of 350˚. That being said I prefer to use sugar cookies for several reasons. They contrast really nicely with the bright candy colours, it's a cookie that doesn't seem out of place during other seasons, they are simple and never fail to turn out as well as being one of the easiest doughs to work with.
This is a fairly large recipe and can be made in a half batch with out ill effects, but really who wants less cookies? I do seperate the dough into two sections however and bake one section as regular sugar cookies and the other as stained glass. There is no real reason for this other than I tend to run out of patience since I don't have many cookie cutters in multiple sizes and cut most of the windows out by hand.
2 cups softened unsalted butter
1 tsp salt
Allow cookies to cool for at least ten minutes before removing from the parchment paper and enjoy.