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Categories:
unsalted butter sugar light corn syrup milk bread flour baking soda ground cinnamon ground ginger ground allspice salt ground cloves Icing for Decorating beans
Viewed: 35 - Published at: a year agoIngredients
- 1/2 cup plus 2 tablespoons unsalted butter
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup milk
- 3 cups bread flour, plus more for the work surface
- 1 1/2 teaspoons baking soda
- 3 1/4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 3 pinches ground cloves
- Icing for decorating (I used Wilton Sparkle Gel and Betty Crocker Decorating Cookie Icing)
- About 1 cup jelly beans, sorted by color (I used Sugar-Free Jelly Belly beans for black and Jelly Belly Sours for the other colors)
Method
- Special equipment: a candy thermometer; 2 round cookie cutters (one smaller than the other)
- Line a 9-inch square baking pan with plastic wrap.
- In a saucepan, melt the butter over low heat.
- Add the sugar, corn syrup and milk, and whisk continuously until a candy thermometer registers 100 degrees F, which will happen rather quickly.
- Remove the saucepan from the heat.
- With an electric mixer on low speed, combine the bread flour, baking soda, cinnamon, ginger, allspice, salt and cloves.
- Slowly pour the butter-sugar mixture in, and beat until thoroughly combined, 2 minutes.
- Transfer the batter to the prepared pan, cover with plastic wrap and press with your hands to spread the batter to the sides of the pan.
- Refrigerate overnight or up to 3 days.
- Preheat the oven to 350 degrees F. Coat several baking sheets with cooking spray, or line them with parchment paper.
- Cut the chilled dough into 4 equal pieces.
- On a lightly floured work surface, roll out 1 piece of dough to a thickness of 1/4 inch; dust with more flour as needed.
- (Keep the other dough pieces refrigerated until you're ready to use them.)
- Using 2 different-sized biscuit or cookie cutters, cut out concentric circles of dough, leaving a 1/2-inch-wide ring.
- The cookies shown are about 2 inches across, but you can make them larger or smaller based on the size of your cookie cutters.
- Place the rings about 1 inch apart on the prepared baking sheets.
- Repeat with the other pieces of dough.
- Bake the cookies until slightly browner on the edges and firm to the touch, 10 to 12 minutes for smaller cookies, 15 minutes for larger.
- Cool the cookies on the baking sheets on wire racks for a couple of minutes before using a metal spatula to transfer them to the racks to finish cooling.
- Squeeze icing onto each cookie, leaving a thin border around it.
- While the icing is still wet, press the jelly beans into it end to end.
- The icing will spread to cover the cookie.
- Store the baked cookies, decorated or not, in an airtight container for up to 2 weeks; if decorated, stack them between sheets of wax paper.
