Ingredients: |
Ingredients: 2-1/2 cups all-purpose white flour
1/2 teaspoon baking powder.
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1/2 cup brown sugar, packed
2 teaspoons vanilla extract
1/3 cup light corn syrup
OTHER:
1 pound clear hard candy in different colors (like Lifesavers)
1 egg white beaten with 2 teaspoons water
Silver dragées (optional)
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Directions: |
Directions:Combine the flour, baking powder, baking soda and salt; set aside. In a mixing bowl, beat the butter, sugar and vanilla until light and fluffy. With the mixer at medium speed, gradually drizzle in the corn syrup. Stir in the flour mixture, 1/2 cup at a time, blending well after each addition. Form the dough into a ball, cover, and set aside for 15 minutes.
Group the candies by color. Place one color at a time in a plastic bag or between 2 sheets of plastic wrap. Using a hammer, crush the candies into about 1/4-inch pieces. Place each color of crushed candy into a separate small bowl.
On a lightly floured surface, roll the dough out into a rough circle 1/4-inch thick. Cut out cookies using 2 to 4-inch cookie cutters. Using tiny cookie or canapé cutters—or the tip of a pointed knife—cut out small designs within each cookie, leaving at least 1/4-inch of dough between the small cutouts (otherwise the cookies will not hold together). If desired, use a straw to make a round hole at the top of the cookie through which to string a ribbon to hang up finished cookie.
Arrange the cookies, 1 inch apart, on three foil-lined baking sheets. Fill the spaces in each cookie with crushed candy just to the surface of the dough—do not over fill. Brush the dough surfaces with the egg glaze. If desired, decorate with silver dragées.
Bake at 350 degrees for 7 to 10 minutes, or just until the candy is melted and bubbly. Cool on baking sheets for 20 minutes before peeling foil from the back of the cookies. |
This recipe for Stained Glass Cookies is from