Stained Glass Cookies
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Solid vegetable shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|All purpose flour||3 3⁄4 Cup (60 tbs)|
|Ground nutmeg||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Food color||2 Drop (Red Or Green)|
|Flavorings||1 Teaspoon (Such As Peppermint, Or Pineapple Raspberry)|
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.
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.
When cookies are cold, cut out centers with a smaller cutter.
Refrigerate scraps to re-roll with remaining dough.
Bake cookies in a 375Â° 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.
Cut 1/4-inch ribbon into 8-inch lengths.
Loop a piece of ribbon through center of each cooled cookie; tie securely at top.
Arrange cookies, right side up, on greased baking sheets.
For candy centers, place two 1-cup glass measuring cups in a 375Â° 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 280Â°F (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, or heat-seal in plastic wrap