April 17, 2010

Easter Egg Stained Glass Sugar Cookies

Years ago, during one of my Christmas cookie marathons, I made eggnog angel cookies that had pretty “stained glass” hearts. I though that this technique would be neat in an Easter egg cookie as well.

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
2 Eggs
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)

Poured Icing:
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. 
Preheat oven to 400°. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on parchment paper lined cookie sheets. Wax paper burns at a lower temperature, so it is not recommended for these cookies.

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."
Put the hard candies in a thick ziploc bag. Using a rolling pin or hammer, crush the candies.

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.

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