Stained-Glass Cookies

Ingredients

• 2 cup all-purpose flour
• ¼ tsp nutmeg
• ¼ tsp salt
• ¼ tsp baking soda
• ½ cup vegetable shortening
• ¾ cup sugar
• ¼ cup sour cream
• ½ tsp vanilla extract
• ½ cup 3 oz. sourball candies

Method

1. Combine the flour, nutmeg, salt and baking soda in a bowl. Beat the shortening and sugar in a large mixer bowl until light and fluffy. Beat in the sour cream and vanilla; beat until well blended. Stir in the dry ingredients just until mixed. Wrap and refrigerate 4 hours or overnight.
2. Separate the candies by color. Unwrap and place in plastic bags. With a hammer or mallet, smash into small pieces.
3. Preheat the oven to 350 degrees F. Line 2 cookie sheets with foil. Divide the dough in half. Between 2 sheets of wax paper, roll one half 1/8-inch thick. Cut with decorative 3-inch cookie cutters. With a 1-inch cutter, cut out centers. Transfer to the prepared cookie sheets. Fill the centers with crushed candies so that the foil is completely covered. Bake 6 minutes or until the candies are just melted. (Do not overbake or the candy will caramelize.) Cool on the cookie sheet until the candy is firm, about 30 minutes. Peel the cookies from the foil.

Notes

Prep time: 1 hour plus chilling. Baking time: 6 minutes per batch. Makes 2 dozen. Per cookie: 120 calories, 5g total fat, 1g saturated fat, 1mg cholesterol, 34mg sodium, 18g carbohydrates, 1g protein.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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