Gingerbread Window Cookies

Windows cookies Sono i magici Windows cookies, che devono il loro nome al fatto che, come vedete, "i buchi" creati nella forma del biscotto vengono riempiti con del "vetro" di caramella!! Windows are the magic cookies, which owe their name to the fact that, as you see, "holes" created in the form of cookies are filled with the "glass" candy! Sono veramente un'idea originale e non difficili da preparare: se impegnerete un po' della vostra fantasia, otterrete degli oggetti davvero carini, che faranno un figurone sul vostro albero, me ancor più piaceranno ai golosi, qualunque sia la loro età. I'm really an original idea and not difficult to prepare: If you engage a bit 'of your imagination, you'll get really nice items that will look great on your tree, a sweet tooth will love me even more, whatever their age.

Ingredients for Linzer cookies are here

1 cup (2 sticks) unsalted butter, room temperature 1 cup (2 sticks) unsalted butter, room temperature
1 cup firmly packed dark-brown sugar 1 cup firmly packed dark-brown sugar
1 large egg 1 large egg
1/2 cup unsulfured molasses 1 / 2 cup molasses unsulfured
2 1/4 teaspoons ground cinnamon 2 1 / 4 teaspoons ground cinnamon
2 teaspoons ground ginger 2 teaspoons ground ginger
1 teaspoon ground allspice 1 teaspoon ground allspice
1 teaspoon baking soda 1 teaspoon baking soda
1/4 teaspoon salt 1 / 4 teaspoon salt
4 cups all-purpose flour, plus more for dusting 4 cups all-purpose flour, plus more for Dusting
For "windows" For windows: fruit flavored hard candies (better yellow, orange and red) fruit flavored hard candies (better yellow, orange and red)

 

In a large bowl, beat butter and sugar on high speed until light and fluffy, about 5 minutes. In a large bowl, beat butter and sugar on high speed until light and fluffy, about 5 minutes. Add egg; mix well. Add egg, mix well. Beat in molasses, cinnamon, ginger, allspice, baking soda, and salt. Beat in molasses, cinnamon, ginger, allspice, baking soda, and salt. On low speed, add flour a cup at a time, mixing until incorporated. On low speed, add flour a cup at a time, mixing until incorporated.
Divide dough into quarters; shape into disks, and wrap into plastic. Divide dough into quarters, shape into disks, and wrap into plastic. Refrigerate until firm, about 3 hours. Refrigerate until firm, about 3 hours.

Preheat oven to 375 degrees with racks in top and bottom third. Preheat oven to 375 degrees with racks in top and bottom third. On a lightly floured work surface, roll out a dough disk to 1/8 inch thick. On a lightly floured work surface, roll out dough to drive to 1 / 8 inch thick. Cut out cookies, rolling out any scraps and additional disks. Cut out cookies, rolling out scraps and Any additional disks. Transfer to parchment-paper-lined baking sheets, leaving 1 inch between cookies. With a smaller cutter cut out shapes in the cookies like you did with Linzer cookies forming litte holes, the "windows". Refrigerate 20 minutes. Transfer to parchment-paper-lined baking sheets, leaving 1 inch Between cookies. With a smaller cutter cut out shapes in the cookie like you did with litte holes forming Linzer cookies, the "windows". Refrigerate 20 minutes.

In the meanwhile take some of those hard candy, and keeping the colors separate, place them in plastic bags and crush with a meat mallet or simply with a pestle in a mortar. In the meanwhile take Some Of Those hard candy, and keeping the colors separate, place in plastic bags Them and crush with a meat mallet or Simply with a pestle in a mortar. . Take out the cookies from the fridge and put the Place crushed candies inside holes of your cookies. . Take out the cookies from the fridge and put the Place crushed candies inside holes of your cookies. You can use various colors to achieve different effects. Various colors you can use to Achieve different effects.

Bake cookies, two sheets at a time, 7 minutes; rotate pans top to bottom and front to back, and continue baking until cookies are firm when touched, about 4-5 minutes more (the baking time depend on your oven, as usually). Bake cookies, two sheets at a time, 7 minutes, rotate pans top to bottom and front to back, and continue baking until cookies are firm When Touched, about 4-5 more minutes (the baking time depend on your oven, as Usually) . Let cool on baking sheets 8-10 minutes. Let cool on baking sheets 8-10 minutes. Transfer gently to wire racks; let cool completely. Gently transfer to wire racks, let cool completely. Decorate cookies as desired. Decorate cookies as desired.
Bon appetit

Recipe Source: http://menuturistico.blogspot.com/2010/11/i-window-cookies-e-le-strenne-di-nalale.html