Yield: 1 servings
|2¾ cup||All purpose flour|
|½ teaspoon||Baking powder|
|1 cup||Unsalted butter|
|2 teaspoons||Lightly beaten egg|
|1½ teaspoon||Pure vanilla extract|
|⅛ teaspoon||Lemon extract|
|1 cup||Sour balls|
Soften the butter. In a mixing bowl, cream together the butter and sugar until fluffy. Add the egg and extracts and beat until blended.
In a small bowl, whisk together the remaining dry ingredients. On low speed, gradually add them to the butter mixture and mix just until the dough can be gathered into a ball. Scrape the dough onto a sheet of plastic wrap and use the wrap (not your fingers) to press the dough together to form a thick flat disc. Wrap it well and refridgerate for at least 30 minutes, preferably no longer than 3 hours.
Place 2 oven racks in the upper and lower thirds of the oven.
Preheat the oven to 350 degrees.
Separate the sour balls into individual colors and pulverize them separately in a blender or food processor. Place each color in a small container and set aside.
Using about a quarter of the dough at a time, roll out the dough to ⅛ inch thickness between 2 sheets of plastic wrap, or on a lightly floured counter. Cut the cookies out with a 3 inch cookie cutter, spraying or greasing the cutter as needed to prevent sticking. With a small spatula,transfer the cookies to foil lined cookie sheets sprayed with nonstick vegetable coating. If you are planning to hang the cookies, make holes in the tops.
Cut out shapes for the stained glass in each cookie with small cutters or with a small sharp knife. Use the tip of the knife to fill the holes with candy pieces, filling just to the top of the dough.
Bake 10 to 12 minutes or until the cookies are lightly browned and the candy has melted completely. For even baking, rotate the cookie sheets frm top to bottom and front to back during baking. Watch carefully toward the end of baking to see that the candy does not turn brown. Allow to cool on baking sheets and carefully peel off aluminum foil.
FROM: BEVERLY LEYMON (GWRR14B)