Ginger-Cardamom Windowpane Cookies

By sugarbear

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/8 tsp sea salt
• 6 Tbsp butter, softened
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 1 Tbsp water
• 1/2 cup hard candies in assorted colors, coarsely crushed (keep colors separate)
• Turbinado sugar, for sprinkling (optional)

Details

Adapted from parade.com

Preparation

Step 1

1. Whisk together first 4 ingredients; set aside. In a large bowl, beat butter and sugar until smooth and creamy. Beat in maple syrup and water until thoroughly combined. Beat in flour mixture. Form dough into a ½-inch-thick disk; wrap in plastic wrap. Chill 30 minutes.

2. Roll dough to ⅛ inch between 2 sheets of parchment or waxed paper. Using a 3-inch round or star-shaped cutter, cut out cookies. Place 1 inch apart on 2 parchment-lined cookie sheets. Using a ¾-inch round or star-shaped cookie cutter, cut a hole (or star) in center of each cookie. Gather scrapes, reroll and repeat, cutting as many cookies as possible. Chill 30 minutes or until firm.

3. Position 2 oven racks, evenly spaced, in middle of oven. Preheat oven to 375°F.

4. Fill center of each cookie with crushed candy. Sprinkle cookies with turbinado sugar, if desired. Bake 12-14 minutes or until light golden and candy has melted. Cool on baking sheets 10 minutes. Transfer cookies to cooling racks; cool completely.

KITCHEN COUNTER
Makes 24.