But, sigh, I was wrong again!
Turns out that the hearts would have been perfect to stick into cookies - they don't melt except for a tiny bit of congealing, and they definitely don't do the "glass-like" look that other candy does in the oven. However, the little bit of goo they did generate was enough to stick them together and to the "walls" of the cut-out hole, so in a sense it worked... just not how I thought it would!
I said that nobody really likes the cinnamon hearts - while I know there are those out there that would prove me wrong, my mom, dad and Andrew all groaned when they heard what I had created. I don't like them either, mind you, and I don't really know why I bought the bag of candies apart from the fact they were cheap. However, the
Devil - Spice Cookies
Makes about 12
1/3 cup shortening
1/3 cup sugar
1/2 tsp vanilla
1 tsp tapioca starch
1 tsp cinnamon
1 cup whole wheat flour
1/2 tsp baking powder
hot cinnamon candy hearts as needed
- Stir together the tapioca starch, cinnamon, flour, and baking powder. Set aside.
- In a large bowl, cream together butter and sugar until smooth. Beat in vanilla.
- Gently but thoroughly blend in the dry ingredients.
- Wrap in cling film and chill 4-8 hours.
- Preheat oven to 400F.
- Roll dough out on floured surface and cut into circles, then cut holes in each circle.
- Place cookies 1 inch apart on lined cookie sheets, and fill holes with the cinnamon candy.
- Bake 8-10 minutes in preheated oven. Cool completely on sheets.
And I know, I know... I haven't posted the breakfasty goodness I promised last time... once I get it typed up it's all yours, I promise!