In a large bowl, using mixer, beat brown sugar, butter, oil, spices, salt
and baking powder until fluffy.
Beat in molasses and water until blended.
Beat in 1/2 the flour. Stir in remaining flour just until blended. If dry,
beat in up to 3 tablespoons water; if soft, add more flour.
Divide dough in thirds; shape each portion into a 1-inch-thick disk and
wrap separately. Refrigerate at least 4 hours or up to 4 days (let warm slightly
Knead 1 portion (keep rest refrigerated) just until slightly softened. Place
between sheets of wax paper; roll out to a scant 1/4 inch thick (check underside;
smooth out wrinkles). Stack (with paper still attached) on a baking sheet. Refrigerate
30 minutes or until firm, but not hard.
Have ready assorted 2 1/2 to 3 inch and 2 1/4 to 2 3/4 inch cookie cutters.
Place each color unwrapped lollipops (with sticks still attached) or candies
in separate plastic bags; seal bags. Pound until crushed fairly fine. (Remove
lollipop sticks after crushing.)
Heat oven to 350 degrees F. Line baking sheet(s) with aluminum foil; coat
with nonstick spray.
Working with 1 portion dough (leave rest refrigerated), gently peel away
1 sheet of wax paper, then lightly pat it back in place. Flip dough over on
work surface; peel off top sheet. Cut out cookies with larger cutters. As cookies
are cut out, carefully peel them off wax paper and place about 2 inch apart
on prepared baking sheet(s). Re-roll and cut scraps of dough. Repeat with remaining
Using smaller cutters to cut a "window" from each cookie, leaving
a 1/4 inch border of dough. Add hanging holes, if desired.
Bake 1 sheet at a time 7 to 10 minutes until just barely tinged brown at
edges (take care not to over-bake).
Let cool on sheets just until cool enough to handle.
Using small spoons or fingertips, fill cutouts with candy. Brush off stray
Bake 3 to 4 minutes until candy melts.
Transfer sheets to wire racks; let stand 7 to 10 minutes without moving
or touching cookies until "glass" cools and hardens.
When barely warm, carefully peel cookies from foil; cool completely on wire
To display cookies: Center each on a large square of good quality plastic wrap.
Pull excess into a bunch; tie shut with ribbon.
Dough will be easier to mix if you halve ingredients and make it in two batches.
Unwrapped cookies can't be displayed for long because the "glass"
areas become sticky.
Store airtight or individually wrapped at cool room temperature
up to 2 weeks or freeze up to 2 months.
Posted by Olga at The Cutting Board Saturday Sep 24th, 2005 12:40 pm.