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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 22 |
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These lovely treats are both a cookie and a candy. A melted hard-candy center looks like stained glass surrounded by a frosted cutout cookie. Ingredients:
1-1/2 cups butter, softened |
1-1/2 cups sugar |
2 eggs |
3 teaspoons vanilla extract |
4-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
1 teaspoon salt |
assorted colors of jolly rancher hard candies |
1 tablespoon meringue powder |
3 tablespoons plus 1/2 teaspoon water |
2-2/3 cups confectioners' sugar |
assorted colors of paste food coloring |
white edible glitter |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Divide into three portions; cover and refrigerate for 30 minutes or until easy to handle.
2. Roll out one portion between two pieces of parchment paper to 1/4-in. thickness. Cut with a floured 5-in. star-shaped cookie cutter. Cut out centers with a 2-1/2-in. star-shaped cookie cutter. Place larger cutouts 2 in. apart on parchment-lined baking sheets. Repeat with remaining dough; reroll small cutouts if desired.
3. Place the same color of hard candies in small resealable plastic bags; crush candies. Sprinkle in center of each. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 2-3 minutes or until candies are set before carefully removing to wire racks.
4. In a small bowl, beat meringue powder and water until soft peaks form. Gradually add the confectioners' sugar. Tint icing to match the selected candies. Decorate cookies with icing; sprinkle with edible glitter. Yield: 22 cookies.
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