Sugar-free hard candies are available in a variety of flavours and colours; use an assortment to make these classic holiday cookies.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Method
In large bowl, beat butter with sugar until light; beat in egg and vanilla. In separate bowl, whisk together flour, baking soda and salt ; stir into butter mixture in 2 additions to make smooth dough. Divide in half and flatten into discs; wrap each and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours; let stand at room temperature for 15 minutes.)On lightly floured surface, roll out each disc to 1/4-inch (5 mm) thickness. Using
3- to 3-1/4-inch (8 to 8.5 cm) floured cookie cutter, cut out shapes, rerolling and cutting scraps.
Using 1-inch (2.5 cm) cutter of same shape, cut out centre of each cookie. Arrange cookies, 1 inch (2.5 cm) apart, on parchment paper-lined rimless baking sheets. For tree ornaments, use straw to cut small hole at top of each cookie.
Using spoon, place crushed candies in cutout centre of each cookie to come level with cookie. Use small paintbrush to remove any candy crumbs from surface of cookie.
Bake in top and bottom thirds of 350°F (180°C) oven for about 10 minutes, rotating and switching pans halfway through, or until light golden on bottoms and edges and candies are melted and translucent. Let stand on pans on rack for 5 minutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Nutritional facts Per cookie: about
- Sodium 47 mg
- Protein 1 g
- Calories 80.0
- Total fat 4 g
- Cholesterol 15 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
%RDI
- Iron 4.0
- Folate 8.0
- Calcium 3.0
