Cookies

Stained Glass Cookies

Ingredients
Make basic ice box cookie dough, and chill
Lifesavers candiesYou'll also need plastic
sandwich bags (one for each color) and a
rolling pin
Pinch off small pieces of dough and roll into
strips about 1/4" thick. Use to make heart
outlines on a foil-covered cookie sheet. Pinch
ends together well. Start with simple shapes
and then try more complex ones.
Sort the Lifesavers into plastic bags by color.
Crush them with a rolling pin. Use to fill
openings in the cookies.
Bake at 375 F for 8-10 minutes untill lightly
browned. Cool completely, then peel off foil.

Valentine's Sugar Cookies

• 1-1/4 cups (300 mL) granulated sugar
• 1 cup (250 mL) Golden Crisco Shortening
• 2 eggs
• 1/4 cup (60 mL) light corn syrup or regular
  pancake syrup
  
• 1 tbsp (15 mL) vanilla
• 3 cups (750 mL) all-purpose flour (plus 4
  tablespoons/60 mL, divided)
  
• 3/4 tsp (3 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt

Icing:

• 1 cup (250 mL) icing sugar
• 3 tbsp (45 mL) water
• Red food colouring
• Decorative candies

1. Combine sugar and shortening in large bowl.
Beat at medium speed of electric mixer until well
blended. Add eggs, syrup and vanilla. Beat until
well blended and fluffy.
2. Combine 3 cups (750 mL) flour, baking powder,
baking soda and salt. Add gradually to creamed
mixture at low speed. Mix until well blended.
3. Divide dough into quarters. Wrap each quarter
of dough with plastic wrap. Refrigerate at least
1 hour. Keep refrigerated until ready to use.
4. Preheat oven to 375°F (190°C). Place sheets of
foil on countertop for cooling cookies.
5. Spread 1 tablespoon (15 mL) of flour on large
sheet of waxed paper. Place one quarter of dough
on floured paper. Flatten slightly with hands.
Turn dough over and cover with another large
sheet of waxed paper. Roll dough to 1/4-inch
(6 mm) thickness. Remove top sheet of waxed paper.
Cut out with floured cutters in traditional shapes
such as hearts and cupids. Transfer to ungreased
baking sheet with large pancake turner. Place 2
inches (5 cm) apart on ungreased baking sheet.
Roll out remaining dough.
6. Bake one baking sheet at a time at 375°F
(190°C for 5 to 9 minutes, depending on the size
of your cookies (bake smaller, thinner cookies
closer to 5 minutes; larger cookies closer to 9
minutes). DO NOT OVER BAKE. Cool 2 minutes on
baking sheet. Remove cookies to foil to cool
completely.
7. For icing, combine icing sugar and water. Mix
until smooth and spreadable. Divide in half. Add
red food colouring by drops to half until desired
colour is reached. Spread thin layer of icing on
cookies. Decorate with candies as desired.

Makes: About 3-1/2 dozen cookies