Canadian Home Trends Kitchen & Bath/Holiday 2013 | Page 114

Ingredients
1/2

cup Butter (or hard margarine),
softened
1
cup Brown sugar, packed
2
Large eggs
2
cups All-purpose flour
2
tsp. Baking powder
2
tsp. Ground cinnamon
1
tsp. Ground nutmeg
1/4 tsp. Salt
1/4 cup Crushed hard caramel candies
or clear hard candies
Cream butter and brown sugar in large bowl.
Add egg. Beat well.
Combine next 5 ingredients in medium
bowl. Add to butter mixture in 2 additions,
mixing well after each addition, until no dry
flour remains. Divide dough in half. Shape
each half into slightly flattened disc. Wrap
with plastic wrap. Let stand for 30 minutes.
Discard plastic wrap from 1 disc. Roll out
dough on lightly floured surface to about 1/8
inch (3 mm) thickness. Cut out shapes with
lightly floured cookie cutter. Roll out scraps to
cut more shapes. Arrange about 2 inches (5
cm) apart on parchment paper-lined cookie
sheets. Cut out centre of each cookie with
smaller, lightly floured cookie cutter.
Spoon 1/2 tsp. (2 mL) candy into cut-out
centre of each cookie. Bake in 350°F (175°C)
oven for 8 to 10 minutes until golden and
candy is melted. Let stand on cookie sheets
for 10 minutes. Remove cookies from cookie
sheets and place on wire racks to cool. Cool
cookie sheets between batches. Repeat with
remaining disc and candy. Makes about 30
cookies.
Recipes reprinted from Company’s Coming Publishing Limited

Brown Sugar and
Spice Cookies