Mason Jar Cookies with Candy Glass

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 4 cups All-purpose flour
  • 3/4 tsp Almond or peppermint extract
  • 3/4 tsp Baking powder
  • 3/4 tsp Salt
  • 1 1/2 cups Sugar
  • 1 1/2 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter

• Desserts

  • 1 Candies, assorted
  • 4 oz Candy melts, Black
  • 48 Clear mint candies

• Other

  • Clear Piping Gel
  • edible silver luster dust

Found on hungryhappenings.com

Description

Ingredients

• 4 – 4 1/4 cups all purpose flour (I start with 4 cups, then add more if needed)
• 3/4 teaspoon salt
• 3/4 teaspoon baking powder
• 1 cup butter, softened slightly
• 1 1/2 cups sugar
• 1 1/2 teaspoons pure vanilla extract
• 3/4 teaspoon almond or peppermint extract
• 2 large eggs
• 48-60 clear mint candies (I used Arcor Crystal Clear Mint Candies)
• clear piping gel
• assorted candies (minis) or sprinkles
• 4 ounces black candy melts, melted
• edible silver luster dust

Directions

• Mix the flour, salt, and baking powder together in a bowl. Set aside.
• Cream butter and sugar until light and fluffy.
• Add the vanilla, and almond extract and beat until well combined.
• Mix in the eggs until smooth.
• Stir in the flour mixture just until incorporated.
• Roll out the dough to about 3/16th inch thickness on a silicone mat or a flour dusted cutting board.
• Cut out dough using a 3 1/2 inch mason jar cookie cutter.
• Remove excess dough leaving mason jars in place.
• Cut the centers out using an oblong cookie cutter or knife leaving about 1/2 - 3/4 inch of cookie dough around the outside.
• Remove the center pieces of dough.
• Place the cookies in the freezer for 10 minutes.
• Re-roll dough and repeat creating about 60 cookies.
• Remove and peel the frozen cookies off the silicone mat or cutting board and place them on a parchment paper lined baking sheet.
• Bake for 10 minutes.
• Meanwhile, crush the clear mint candies into very fine crumbs using a food processor or rolling pin.
• Remove hot cookies from oven and spoon candy crumbs into the center of each cookie, filling them about 1/2 full.
• Return cookies to oven and allow the candy to melt for 3-4 minutes.
• Remove and allow cookies to cool completely before removing them from the cookie sheet.
• Brush a thin layer of piping gel over about 3/4 of the candy glass.
• Sprinkle candies or sprinkles over the piping gel.
• Let the gel dry for about 30 minutes.
• Paint black candy melts over the lid portion of the cookies.
• Let the candy melts dry.
• Brush edible silver luster dust over the black candy lid to create a shine.