Postcard, Cartolina, and another cookie

My friends and I were hoping to make stained glass cookies again this year, but we decided we didn't like making the traditional sugar cookie recipe that everybody always suggests. We dug out a more interesting-looking one from the Mixed-Up Files of Mrs.... um. From Mom's collection.

The concept of a stained-glass cookie is fairly simple: make a cookie with a hole (or a shape) cut out of its middle, bake it most of the way through, and, before its last two minutes in the oven, take the sheet of cookies out, fill the hole (or shape) with crushed colored hard candy (like Life Savers), pop the sheet back in the oven, and let the last two minutes of baking the cookie also melt the candy into a "stained glass" effect within the cookie. If you do this, you most definitely need to use a non-stick layer beneath the cookies, and you need to allow the cookies to cool on the cookie sheet, or the sugar goes all funny and lumpy, instead of staying glassy.

So, anyway, we didn't want the sugar cookie, as I'd mentioned. Too bland. We pulled up this Ginger Shortbread recipe. Only, it rises a little too well for making stained glass cookies -- the shapes become indentations in the cookie, and there is, therefore, no room at the inn inside the cookie for the candy part. Sigh.

Still, the cookies were irresistible, and we made a gazillion itty bitty ones, since we had the animal-cracker-sized cutters out for the aborted stained-glass project. The little things took almost all day to make, and were worth every minute of it.

So.

Ginger Shortbread Cookies
preheat oven to 350º

Ingredients:
2 Tablespoons molasses
1 Teaspoon water
zest of 1 medium-large orange, grated (about 2 Tablespoons, or 1 1/2 Tablespoons of store-bought dried orange peel, if you must)
1 egg
3 cups all-purpose flour
1 cup light brown sugar (packed tightly)
1/4 cup corn starch
1 Tablespoon plus 1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup very cold butter, cut into 1/2-inch squares (we like to cut it first, then pop it into the freezer for about 20 minutes, before working with it)

Directions:
In a small bowl, whisk together the molasses, water, egg, and fresh orange zest. Set aside. In a large bowl, mix flour, sugar, corn starch, spices, baking soda, and salt (per Mom: if you insist upon using dried orange peel, add it, here, instead of in the wet ingredients. If you must. sigh).

Using a pastry blender or a pair of knives, cut the butter into the dry mixture until it looks like coarse meal. Pour the liquids over the flour, beat with mixer until dough forms. Knead 2 to 3 minutes, until smooth (if you use a heavy-duty mixer with a dough hook, you may reduce the time by at least half). Divide in halves, shape into two balls, wrap in plastic, and chill for a minimum of 2 hours.

When ready, take first half of dough, and, on a lightly floured surface, roll to 1/4-inch thick. Cut with your favorite cookie cutters. Bake at 350º F for 10 to 13 minutes, cool on wire rack.

If you are using itty bitty cutters (1 to 2 1/2 inches), you don't need to bake for longer than about 8 minutes.

These are mighty zippy cookies. Be careful you don't sizzle your tongue on the ginger and orange zest.

And, don't forget to put a good, fresh orange and/or tangerine or two into each child's stocking, Sunday night, Santa!