How to make it

  • Sugar cookie Prep:
  • Using an electric mixer at medium-high speed, cream the butter, gradually adding the sugar. Beat in the egg until evenly mixed, then blend in the vanilla extract and salt.
  • With a wooden spoon, stir the flour into the creamed ingredients, about one third at a time, until evenly blended. The dough may seem soft, but it will firm up when refrigerated.
  • Divide the dough in half. Flatten each portion into a disk and seal in plastic wrap. Refrigerate overnight.
  • Ready to cook:
  • Heat the oven to 375. Cover a sturdy baking sheet with aluminum foil and lightly coat the foil with cooking spray. Between 2 sheets of waxed paper lightly dusted with flour, roll the sugar cookie dough to a 14-inch thickness. Remove the top sheet.
  • Cut out the cookies with a large cookie cutter. Use a spatula to transfer the shapes to the baking sheet, leaving about an inch between cookies. Remove the centers of the cookies with a smaller cookie cutter. (Save the centers to bake later.
  • Place a hard candy (we used Jolly Ranchers) in the center of each cookie's space and bake until the cookies start to brown lightly around the edges and the candy is melted, about 8 to 10 minuets should do. Let the cookies cool on the baking sheet for about 5 minuets the transfer them to something like a wire shake to cool completely. To prevent them from sticking, line your serving plate or tin with wax paper and place additional waxed paper between layers.
  • It'll all make 30 cookies! ^^

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