These cookies are made with hard candies.
3/4 cup butter, softened (do not use margarine)
1 cup sugar
1 egg
1 tbsp milk
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
Assorted colors of clear hard candy
In a mixing bowl cream the butter and sugar. Beat in the egg, milk, and vanilla extract; mix well.
Combine the flour, baking powder, and salt; gradually add to the creamed mixture.
Cover and refrigerate for 2 hours or until easy to handle.
While dough chills, coarsely crush each color of the hard candy separately; set aside.
On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with 4-inch cookie cutters dipped in flour. Cut out the centers with 1-inch cookie cutters.
Place the cookies 1-inch apart on lightly greased foil-lined baking sheets. Fill the centers with crushed candy.
Bake cookies at 375 degrees for 8 to 10 minutes or until candy is melted and edges begin to brown.
Cool completely on baking sheet then carefully peel cookies off the foil.
Yield: 3 dozen cookies
1 cup sugar
1 egg
1 tbsp milk
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
Assorted colors of clear hard candy
In a mixing bowl cream the butter and sugar. Beat in the egg, milk, and vanilla extract; mix well.
Combine the flour, baking powder, and salt; gradually add to the creamed mixture.
Cover and refrigerate for 2 hours or until easy to handle.
While dough chills, coarsely crush each color of the hard candy separately; set aside.
On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with 4-inch cookie cutters dipped in flour. Cut out the centers with 1-inch cookie cutters.
Place the cookies 1-inch apart on lightly greased foil-lined baking sheets. Fill the centers with crushed candy.
Bake cookies at 375 degrees for 8 to 10 minutes or until candy is melted and edges begin to brown.
Cool completely on baking sheet then carefully peel cookies off the foil.
Yield: 3 dozen cookies
FILE PHOTO
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