Cook The Book: Stained Glass Cookies

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For the dough:

1/2 cup (3 1/4 ounces) vegetable shortening

1/2 cup (1 stick, 4 ounces) unsalted butter

1 1/2 cups (10 1/2 ounces) sugar

4 ounces (half an 8-once package) cream cheese, softened

1 teaspoon vanilla extract

1 large egg

4 cups (17 ounces) unbleached all purpose flour

1/2 teaspoon ground ginger

1 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

For the candy centers:

2 cups (14 ounces) sugar

1 cup (11 ounces) light corn syrup

1/2 cup (4 ounces) water

Food coloring

A few drops of strong flavoring of your choice (optional)

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