SUE'S STAINED GLASS COOKIES

 

    In June of 2011 our group of friends suffered a deep loss; our friend Sue was taken from us far too soon, at just 40 years old. 

    Sue was one of the most vibrant, passionate people I have ever met.  Creative, positive, and loving, she brightened every room she entered. 

Just like Sue, these cookies are not only sweet and wonderful on the outside, but also incredibly beautiful on the inside.

They require a little creativity, too-- something which Sue had in abundance.

 

Our thoughts are with Sue's husband Jim and two wonderful daughters, Katie and Sarah.

May all their beautiful memories of Sue surround them and carry them through.

 

 

½ cup vegetable shortening                         2 - 2¼ cups unbleached all-purpose flour

½cup unsalted butter                                    ½ tsp. ground ginger

1½ cups sugar                                                1 tsp. ground nutmeg

4 oz. soy cream cheese, softened                    ½ tsp. baking soda

1 tsp. vanilla                                                  ½ tsp. salt

1 “egg’ of egg replacer                                     hard candies such as Life Savers (We've used Werther's originals,

                                                                           and we've even crushed up candy canes!  Be creative.)

 

 

Cream shortening, butter and sugar until fluffy.  Mix in cream cheese, vanilla and egg.  Beat well.

 

In medium bowl, sift flour and spices, baking soda and salt.  Gradually add to shortening mixture.  Cover and refrigerate overnight.

 

Remove from refrigerator the next day and roll out half of dough at a time on a floured surface.  (Return remaining dough to refrigerator until ready to use or it will become too soft to roll out.)  Cut into 3½- 4" rounds, then use a smaller, shaped cutter to cut out the center of each round.  (We used mini stars and mini doves.)

 

Crush hard candy using a mortar and pestle or by putting candy in a plastic bag and crushing with a rolling pin.  (I vote for the mortar and pestle if you have one; the candy tended to break through the bag using the other method, and it got a bit messy.)

 

Baked on parchment-lined cookie sheets for 5 minutes, then remove from oven.  Fill each cutout with crushed candy, then return cookies to oven until candy has melted but not boiled, about 2 minutes.

 

Allow to cool before removing from parchment with a spatula.

 

 

Website created and maintained by Robyn Piper                                                                                                                                                         Last updated January 2012