Stained Glass Gingerbread Cookies

31/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1 cup (2 sticks) unsalted butter, softened to room temperature

1 cup sugar

1 large egg

1 egg yolk

21/2 teaspoons vanilla extract

1 tablespoon milk

7-10 hard candies (all one color)

Special equipment

3-inch man or woman cookie cutter

1/2- to 1-inch star or heart cookie cutter

In a medium bowl, sift together the flour, baking powder, salt, ginger, cinnamon, nutmeg and cloves. Set aside.

In a large bowl, combine the butter and sugar. Use an electric mixer to beat on medium-high speed, scraping the bowl as needed, until pale and fluffy, about 5 minutes.

Add the egg, egg yolk, vanilla and milk and mix on medium speed until fully incorporated. Reduce mixer speed to low and add the dry ingredients 1/4 cup at a time, mixing until fully incorporated.

Divide the dough in half. Place each half between 2 sheets of waxed or parchment paper. Roll out each dough to about 1/4-inch thickness. Refrigerate the dough discs (it's fine to stack them) until cold and slightly firm, about 30 minutes.

Meanwhile, heat the oven to 375 degrees. Line 2 baking sheets with parchment paper or coat them with cooking spray.

Remove 1 dough from the refrigerator and lift off the top sheet of parchment paper. Use the larger cookie cutter to cut out cookies, gathering and rerolling scraps as needed to use up all the dough.

Carefully transfer the cookies to the prepared baking sheets, leaving about 11/2 inches of space between each cookie. If the cookies are too soft to move, place them (still on the bottom sheet of parchment) in the freezer for 5 minutes.

Use the smaller cookie cutter to cut out the center of each cookie. The centers can be rerolled to make additional cookies.

Refrigerate the cookies on the baking sheet for 15 minutes, or until the dough is firm.

While the cookies chill, place the candies in a zip-close plastic bag. Close the bag and use a rolling pin or meat mallet to smash the candies.

Bake the cookies for 6 minutes, then remove them from the oven. Fill the cutout in each cookie with crushed candy, then return the cookies to the oven. Bake for another 5 to 6 minutes, or until the candy has melted and the edges of the cookies are light golden brown.

Place the baking sheets on a rack and let the cookies cool completely. Repeat this process with remaining dough. Cookies can be stored in an airtight container at room temperature up to 1 week.

Makes about 30 cookies.

Associated Press