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To prepare the sugar cookies:
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1. Make your sugar cookie dough (see my recipe box for a recipe) and let it rest for 1 hour.
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2. Preheat your oven to 365 degrees Fahrenheit.
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3. Roll out the dough.
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4. Using cookie cutter shapes of your choice, for example, circles, cut one one large cookie dough circle and then cut out the center of the dough with a smaller circle cutter. Repeat until you've used up your dough.
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5. Bake for 12-15 minutes or until edges are golden brown.
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For the candy centers:
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1. Combine isomalt and water in a heavy saucepan.
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2. Cook over medium heat, whisk until dissolved.
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3. Monitor temperature with a candy thermometer. At 280 degrees Fahrenheit, liquid coloring can be added. A little goes a long way! Stir gently.
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4. Cook until mixture reaches 310 degrees Fahrenheit.
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5. Pour liquid onto a baking sheet lined with parchment paper.
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6. Wait a few minutes until the liquid has cooled a bit and set (this will depend on the heat/humidity in your environment, but on average will take about 10 minutes).
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7. Use your cookie cutters to score the isomalt. Make sure you use a cutter size that will cover the hole in the cookie.
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8. Let the isomalt cool for another hour, then gently break it apart where you have scored it with the cookie cutters.
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9. Adhere to the back of the cookie with royal icing. (Icing recipe can be found in my recipe box).
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10. Pipe royal icing designs onto the isomalt, if desired.
