Magic Window Cookies

1 cup sugar

¾ cup shortening (part margarine or butter, softened)

2 eggs

1 teaspoon vanilla or ½ teaspoon lemon extract

2½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

About 5 rolls (about .79 ounce each) ring-shaped hard candy

Mix sugar, shortening, eggs and vanilla. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour.

Roll dough 1/8 inch thick on lightly floured cloth-covered board. Cut into desired shapes with cookie cutters. Place cookies on aluminum foil-covered cookie sheet. Cut out designs from cookies using smaller cutters or your own patterns. Place whole or partially crushed candy in cutouts, depending on size and shape of design. (To crush candy, place between paper towels and tap lightly. As candy melts easily, leave pieces as large as possible.) If cookies are to be hung, make a hole in each ¼ inch from top with end of plastic straw.

Heat oven to 375°. Bake until cookies are very light brown and candy is melted, 7 to 9 minutes. If candy has not filled out cutout design, immediately spread with metal spatula. Cool completely on cookie sheet. Gently remove cookies. About 6 dozen 3-inch cookies.

 

It is a quote. Betty Crocker’s Christmas Cookbook 1982