INGREDIENTS
2 sticks butter, cold and cubed
PREPARATION
1½ cups all purpose flour
2 large eggs
1 tablespoon vanilla extract
1 bag assorted clear colored hard
candies, such as Lifesavers
TOOLS
Cookie cutters
1 plastic straw
PREPARATION
1.
Preheat oven to 350°F. Line 2 baking sheets with
parchment paper.
2.
In a
large bowl with an electric mixer, mix together the Baking Mix and flour.
3.
Add the butter into the mix until the lumps are
pea-size.
4.
Add eggs and vanilla, mixing until a dough is
formed-it may take a minute for the dough to come together.
5.
Divide dough in half, form into a flat disc and
wrap in plastic wrap. Refrigerate for at least 30 minutes.
6.
On a lightly floured surface, roll out dough to
1/8 -inch thickness. To prevent the dough from sticking, you may need to
lightly sprinkle more flour on the dough and rolling pin, or chill the dough
for a few minutes.
7.
Cut out shapes using a cookie cutter. With a
metal spatula, transfer whole cookies to the prepared baking sheets. Using tip
of a paring knife, make a cutout in center of each cookie to be filled with
candy.
8.
Use a straw to poke a hole in the top of each
cookie for hanging.
9.
Crush like-colored candies into small pieces.
Sprinkle crushed candy in the center of each cookie, filling the hole.
10.
Place the baking sheet in the oven, and bake
cookies until the candy has melted and completely filled the cut-out area, 8-10
minutes. Do not let cookies brown, or the stained-glass effect will not be as
brilliant and the candy centers may become bubbly and cloudy.
11.
Remove cookies from the oven and use a toothpick
to move any cookie crumbs away from the candy center. Let the cookies cool on
the baking sheet for about 3 minutes, and then use a metal spatula to transfer
them to a wire rack to cool completely. Cookies will keep at room temperature
in an airtight container for up to 5 days.
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