Light Catcher Cookies

A very lovely cookie for gift giving or hanging on the Christmas tree as a decoration... and then you can eat it..

Ingredients

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 + 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

Decoration

• 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

Instructions

1. In a large bowl, using mixer, beat brown sugar, butter, oil, spices, salt and baking powder until fluffy.
2. Beat in molasses and water until blended.
3. 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.
4. 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).
5. 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 for 30 minutes or until firm, but not hard.
6. 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.)
7. Heat oven to 350 degrees F. Line baking sheet(s) with aluminum foil; coat with nonstick spray.
8. 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 inches apart on prepared baking sheet(s). Re-roll and cut scraps of dough. Repeat with remaining dough.
9. Using smaller cutters to cut a "window" from each cookie, leaving a 1/4 inch border of dough. Add hanging holes, if desired.
10. Bake 1 sheet at a time for 7 to 10 minutes until just barely tinged brown at edges (take care not to over-bake).
11. Let cool on sheets just until cool enough to handle.
12. Using small spoons or fingertips, fill cutouts with candy. Brush off stray bits.
13. Bake for 3 to 4 minutes until candy melts.
14. Transfer sheets to wire racks; let stand for 7 to 10 minutes without moving or touching cookies until "glass" cools and hardens.
15. When barely warm, carefully peel cookies from foil; cool completely on wire racks.
16. To display cookies: Center each on a large square of good quality plastic wrap. Pull excess into a bunch; tie shut with ribbon.

Notes

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

Unwrapped cookies can't be displayed for long because the "glass" areas become sticky.

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

Attribution

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