These almond-flavored sugar cookies should really be displayed in front of a window to enjoy their visual qualities. Colored hard candies melt into holes made in the dough before baking and become delicious translucent decorations.
Yield: 3 to 4 dozen, depending on the size of the cutters
Active time: 30 minutes
Start to finish: 2 hours, including 1 hour to chill dough
11/2 teaspoons egg replacement powder, such as Ener-G
1 cup (16 tablespoons) soy margarine, softened
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 teaspoon pure almond extract
1/2 teaspoon salt
31/4 cups all-purpose flour
1 (7-ounce) package brightly colored hard candy, such as sour balls
1. Mix egg replacement powder with 2 tablespoons cold water, and set aside. Combine margarine, granulated sugar, and brown sugar in a mixing bowl, and beat at low speed with an electric mixer to combine. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Beat in egg replacement mixture, almond extract, and salt, and beat for 1 minute. Slowly add flour to margarine mixture, and beat until stiff dough forms.
2. Divide dough in half, and wrap each half in plastic wrap. Press dough into a pancake. Refrigerate dough for 1 hour, or until firm, or up to 2 days.
3. While dough chills, divide candies into groupings by color in separate heavy resealable plastic bags. Pound candies with the bottom of a small saucepan until crushed.
4. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
5. Lightly dust a sheet of waxed paper and a rolling pin with flour. Roll dough to a thickness of 1/4 inch. Dip cookie cutters in flour, and cut out cookies. Remove excess dough, and transfer cookies to the baking sheets. Use smaller cutters to create designs inside of larger cookies. Re-roll excess dough, chilling it for 15 minutes, if necessary. Fill holes in cookies with crushed candy.
6. Bake cookies for 10 to 12 minutes, or until edges are brown. Cool cookies for 5 minutes on the baking sheets, and then transfer cookies to racks to cool completely.
Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days.
Variation:
Substitute orange oil for the almond extract, and add 1 tablespoon grated orange zest to the dough.