December 19th, 2005
|mybonnykate||06:26 pm - stained-glass cookies|
1/2 cup butter
1/2 cup shortening (I used butter)
1 1/2 cups sugar
1/2 cup sour cream
1 tsp vanilla
3 3/4 cups flour
1 tsp ground nutmeg
1/2 tsp each baking soda and salt
2 cups sugar
1 cup light corn syrup
1/2 cup water
red or green food color
1/2 to 1 tsp flavoring (such as peppermint)
In large bowl of an electric mixer, beat butter, shortening, and the 1 1/2 cups sugar until creamy; beat in sour cream, vanilla, and egg. In another bowl, stir together flour, nutmeg, baking soda, and salt; gradually add to butter mixture, blending thoroughly. Cover dough tightly with plastic wrap and refrigerate until next day.
N.B. This dough was very wet and soft. I was doubtful it would make good roll-out cookies but with a very well-floured surface, a chilled marble rolling pin, and fast rolling, they rolled out fine. I had to work quickly.
Divide dough into quarters. Work with one portion at a time; keep remaining dough refrigerated until ready to roll. Roll out on a floured board to a thickness of 1/8 inch. Cut out with a 4-inch round cookie cutter and transfer to greased baking sheets, spacing cookies about 1 inch apart. Refrigerate sheets. When cookies are cold, cut out centers with a smaller cutter. Refrigerate scraps to re-roll with the remaining dough.
Bake in a 375F oven for 6 to 7 minutes or just until firm but not yet browned around edges. Let cool on baking sheets for 5 minutes; transfer to a flat surface and let cool completely.
For candy centers, place two 1-cup glass measuring cups into a 375F oven to preheat. Combine the 2 cups sugar, corn syrup, and water in a 2-quart pan. Cook over medium-high heat, stirring, until sugar is dissolved. Then cook without stirring until syrup reaches 280F (hard crack stage) on a candy thermometer. Remove from heat; stir in your choice of food color and flavoring.
Remove one measuring cup from oven; fill with half the syrup (keep remaining syrup over low heat). As soon as syrup in cup stops bubbling, hold cup with a potholder and pour syrup in a thin stream to fill cookie centers. Repeat, using second cup and remaining syrup. Let cookies cool completely; twist gently to loosen, then slide off sheets. Store airtight in a single layer in a cool, dry place.
The cooling candy syrup twisted out of the glass and then hardened like glass when the cool water hit it. This was a $#@*! to get out of the cups and saucepan. I ended up boiling them in water to soften the candy up, and then peeling it out into the trash with hot mitts and a fork.
I have to say that your countertops and backsplash are beautiful! And those cookies are so pretty.
I meant to say that toffe in the galss jug just cracks me up, it looks liek an art sculpture.
Those biscuits look fabulous on your tree, they came out really well, I love them :)
beautiful! thank you for posting this :D
Beautiful! I wonder if I'll have time to try these before Christmas...