Cut Out Candy Recipes

CUT-OUT CANDY

Steps:

• Butter or spray 13x9-inch pan with cooking spray.
• Mix pectin, water and baking soda in large saucepan until blended. (Mixture will foam slightly.) Cook on high heat or until foam has thinned, stirring constantly. Remove from heat; stir in 2 cups sugar, corn syrup and drink mix. Return to heat. Bring to full rolling boil on high heat, stirring constantly; cook and stir 3 min. Remove from heat. Stir until bubbles have thinned.
• Pour immediately into prepared pan. Let stand at room temperature 3 hours or until firm.
• Sprinkle 2 Tbsp. of the remaining sugar onto large sheet of waxed paper. Carefully loosen edges of candy with point of sharp knife. Invert pan onto prepared waxed paper; remove pan. Sprinkle candy with remaining sugar. Cut into 1-inch squares or decorative shapes with small cookie cutters. Roll candy pieces in sugar to evenly coat; shake gently to remove excess sugar. Let stand, uncovered, overnight at room temperature before packing or storing.

CUT-OUT BISCUITS

Steps:

• Preheat the oven to 425˚ F. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the diced butter just a few times, until it is in pea-size pieces.
• Transfer the mixture to a large bowl. Stir in the milk or buttermilk until the dough just comes together but is not fully combined. Turn out onto a lightly floured surface, then gather the dough together and pat into a 3/4-inch-thick rectangle (5 by 10 inches). Fold the rectangle in half and pat until 3/4 inch thick again. Repeat the folding and patting process 4 more times, ending with a 3/4-inch-thick rectangle (5 by 10 inches).
• Dip a 2 1/2-inch round biscuit cutter in flour and cut out 8 biscuits, going all the way to the edge of the rectangle (don't leave any space between the biscuits when you cut). Gather the scraps together, kneading as little as possible; pat until 3/4 inch thick and cut out about 2 more biscuits. (Alternatively, use a sharp knife to cut the dough into 2 1/2-inch squares.)
• Place the biscuits on an ungreased, unlined baking sheet. Brush the tops lightly with milk or buttermilk. Bake until golden, 12 to 15 minutes.
• Mash butter with dill, capers, lemon zest and juice.
• Puree butter with mango chutney and curry powder.
• Puree butter with maple syrup and adobo sauce.