Monday, December 20, 2010

Christmas Cookie Commotion!

I originally saw these done in a non-vegan cook book and wanted to
try the idea out for myself, just to see how they would turn out.
The original is full of butter, eggs, and refined candy-- lifesavers
I think. I'm not so much concerned about the candy as I am about
the artificial food coloring that goes into those or jolly ranchers.

There is a lot of things that I will tweak on my second try,
but I'll tell you about that after. Overall this is a really awesome
idea and pretty fun, albeit time consuming. But if you've already
allotted a good amount of time to decorate cookies, there are no
worries there. The project?

Stained Glass Cookies

I have no doubt that you'll surprise your friends and family by gifting
these, as they are pretty stunning.

You start with a basic sugar cookie recipe, roll out, and cut out your
desired shapes...

From there, you cut out some small shapes from the cookies that will
serve as the windows.

Next you're going to select your hard candies.
I'm using Fox hard candies. They are colored from fruit and vegetable
sources and sweetened with juices. I believe they are from the UK,
judging from their vegetarian symbol on the back of the packet. I
got them from Cost Plus World Market for $2.99.

The original author says to put the candies into a plastic bag and
pound them with a hammer. But I just kept mine in the original wax
paper wrapper and hit them with my marble rolling pin.

Next fit the candies, whole or broken into the cut shapes.
This took the most experimentation because I was putting too
large or too small candies in the holes.

You'll be baking these on foil or parchment paper as to remove
them from the hot pan to cool. Also press down around the edges
of the hole so the candy does not leak down under the cookie while
they are baking.

Once they are baked, let them sit on the pan for one minute. Then
remove the paper/foil with the cookies on it and let that sit for
about 20 minutes, until the candy and cookie are completely cooled.

The things I would change:

I'd definitely not use whole wheat or even the white whole wheat
flour again, as it made for a much darker cookie. If doing a darker
cookie I'll make it a chocolate or gingerbread.

I'll be flavoring it with almond extract instead of vanilla, to keep
the colour of the dough lighter.

Get a better snowflake cookie cutter. Frankly, the snowflakes I made
looked pretty... 'special'. They looked like trippy hippy 60s flowers,
not snowflakes.

I'll go back to my go-to sugar cookie recipe. I used a veganized
version from the original recipe from the book and it was too dry
and the cookies cracked a little.

Stay in touch for my next cookie adventure!
Tonight I'll be doing my traditional Buche De Noel for a perfectly
Bewitching Yule, my true holiday celebration! But don't tell Monkey-
man-- It's a surprise!

In the meantime you can check out my other cookie recipes:

Pumpkin Gingerbread Fluffkins
Classic Gingerbread
Applesauce Oat Cookies
Snickery Doodle Cookies
or some Pumpkin Biscotti with Cranberries

Yule Blessings and enjoy the total Lunar Eclipse tonight!

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