I love this icing as well. The corn syrup creates a wonderful smooth, shiny finish.
Easter Egg Stained Glass Sugar Cookies
3/4 C. Butter, Softened
1 C. Sugar
1/2 tsp. Vanilla Extract
2-1/2 C. All-Purpose Flour
1 tsp. Baking Powder
1/2 tsp. Salt
½ C. Assorted Hard Candies (Lifesavers)
1 C. Powdered Sugar
2 tsp. Milk
2 tsp. Light Corn Syrup
Misc. Food Coloring (Optional)
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
|A trick that I use for refrigerating cookie dough is to put the dough in a ziploc bag, already partially flattened. This allows for easy storage and reduces some of the work of flattening cold dough later.|
|I would suggest using name brand candy. I used generic and a lot of the coloring ran into the cookie and left a clear candy "window."|
Using a second, smaller cookie cutter, cut a shape out of the cookie. Fill this cavity (to heaping) with the crushed candies, as the candies will reduce as the cookies bake.
Bake 6 to 8 minutes in preheated oven. Cool completely.
Meanwhile, mix sugar and milk thoroughly. Add the corn syrup and mix well. Tint as needed with food coloring. Decorate the cooled cookies as desired.