|
Make the cookies: Cream the sugar, butter and shortening until fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the yolk, vanilla, and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
Heat the oven to 350 degrees F. On a lightly floured surface, roll out the dough to ¼ inch thick. Use the large cookie cutter to cut out cookies about 2 ½ inches in diameter. Transfer to the cookie sheets.
Using the small cookie cutter, cut a circle (or another shape of your choice) out of the center of each cookie (to later pour the candy centers into). Bake the cookies until light golden, 15 to 20 minutes. Let them cool completely on the pan.
Make the candy centers: Combine the sugar, corn syrup and ½ cup water in a clean, dry, small saucepan (preferably one with a pouring spout) fitted with the candy thermometer and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees or “hard-crack” stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.)
Half-fill a large bowl with ice and add cold water to cover. When the syrup reaches 305 degrees, remove the pot from the heat and dip the bottom into the ice water for 15 seconds to stop the cooking. Remove the pot from the ice water and add the color and extract, stirring very gently in both directions with a wood spoon (this will help eliminate air bubbles in the finished centers). Do not mix more than absolutely necessary.
Gently pour or ladle the syrup into the cutouts until just barely full. Set aside to cool for at least 30 minutes, or until hard. Gently lift the cookies from the pans, using a spatula if necessary to loosen them. Store in an airtight container for up to 1 week (less in very humid weather). |
