Light Catcher Cookies

Posted by Olga at The Cutting Board Saturday Sep 24th, 2005 12:40 pm

A very lovely cookie for gift giving or hang on the Christmas tree as a decoration... and then you can eat it. TIP: Unwrapped cookies can't be displayed for long because the "glass" areas become sticky.

Gingerbread Dough:
1 1/2 cups packed light brown sugar
2 sticks (1 cup) unsalted butter or regular stick
    margarine (not spread), slightly softened
2 tablespoons corn oil or other flavorless vegetable oil
2 tablespoons ground cinnamon
1 tablespoons plus 2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups (12 ounces) light molasses
2 1/2 tablespoons water
6 1/2 cups all-purpose flour
1 (12 to 16 ounce) bag assorted lollipops (thin are
    easiest to crush)
Hard, brightly colored candies or 3 (1.14 ounce) packs
    LifeSavers candies

Dough will be easier to mix if you halve ingredients and make it in two batches.

In a large bowl, using mixer, beat brown sugar, butter, oil, spices, salt and baking powder until fluffy. Beat in molasses and water until blended. Beat in 1/2 the flour. Stir in remaining flour just until blended. If dry, beat in up to 3 tablespoons water; if soft, add more flour.

Divide dough in thirds; shape each portion into a 1-inch-thick disk and wrap separately. Refrigerate at least 4 hours or up to 4 days (let warm slightly before using).

Knead 1 portion (keep rest refrigerated) just until slightly softened. Place between sheets of wax paper; roll out to a scant 1/4 inch thick (check underside; smooth out wrinkles). Stack (with paper still attached) on a baking sheet. Refrigerate 30 minutes or until firm, but not hard.

Have ready assorted 2 1/2 to 3 inch and 2 1/4 to 2 3/4 inch cookie cutters. Place each color unwrapped lollipops (with sticks still attached) or candies in separate plastic bags; seal bags. Pound until crushed fairly fine. (Remove lollipop sticks after crushing.)

Heat oven to 350 degrees F. Line baking sheet(s) with aluminum foil; coat with nonstick spray.

Working with 1 portion dough (leave rest refrigerated), gently peel away 1 sheet of wax paper, then lightly pat it back in place. Flip dough over on work surface; peel off top sheet. Cut out cookies with larger cutters. As cookies are cut out, carefully peel them off wax paper and place about 2 inch apart on prepared baking sheet(s). Re-roll and cut scraps of dough. Repeat with remaining dough.

Using smaller cutters to cut a "window" from each cookie, leaving a 1/4 inch border of dough. Add hanging holes, if desired.

Bake 1 sheet at a time 7 to 10 minutes until just barely tinged brown at edges (take care not to over-bake). Let cool on sheets just until cool enough to handle. Using small spoons or fingertips, fill cutouts with candy. Brush off stray bits. Bake 3 to 4 minutes until candy melts.

Transfer sheets to wire racks; let stand 7 to 10 minutes without moving or touching cookies until "glass" cools and hardens. When barely warm, carefully peel cookies from foil; cool completely on wire racks.

To display cookies: Center each on a large square of good quality plastic wrap. Pull excess into a bunch; tie shut with ribbon.

Storage tip: Store airtight or individually wrapped at cool room temperature up to 2 weeks or freeze up to 2 months.