Ingredients
1 batch Sugar Cookie Dough
1/2 c. various sanding sugars
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter
3/4 c. sugar
2 tbsp. sugar
1 egg
1 tsp. pure vanilla extract
Preparation
Step 1Making the Cookie Dough: Sift together flour, baking powder, and salt into a bowl.Step 2In another bowl cream butter and sugar with an electric mixer on medium speed for 2 to 3 minutes, or until light and fluffy. Beat in egg and vanilla. Mix in flour mixture until dough is smooth and firm.Step 3Divide dough in half and shape into two 1/2-inch-thick disks. Cover them in plastic wrap and refrigerate for 2 hours. (At this point the dough can be covered in plastic wrap, sealed in a zip-top plastic bag, and frozen for up to 2 weeks.)Step 4Preheat oven to 350 degrees F. Line several baking sheets with silicone baking mats or parchment paper.Step 5Assembling the Cookies: On a lightly floured work surface, roll dough to a thickness of 1/4 inch. Cut out shapes using the larger cookie cutter and then use the smaller cutters to remove “windows” from those shapes. Arrange cookies about 1 inch apart on prepared baking sheets.Step 6Place candies in plastic zip-top bags (one color per bag), seal bags, and crush them with a rolling pin or meat mallet. Fill cookie windows with crushed candy pieces.Step 7Bake for 8 to 10 minutes, or until edges start to turn golden, rotating sheets halfway through baking time. Place sheets on wire racks to cool for a few minutes before gently removing cookies with a metal spatula. Let cookies cool completely on wire racks. Store between layers of wax paper to prevent sticking in an airtight container for up to 1 week.
From: Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts © 2013 by Jackie Alpers Buy the book
