So far I find this is a good solution. I will say that it may or may not work with other types of hard candy of course but it does work great with these. The downside of this is that you must first add to the mixer on low till you reach the desired consistency. This takes time to do each time you want a soft candy. I think it takes me about an hour for every 30 minutes of mixing. It also happens to be pretty hard and takes my cake mixer with a hand spindle attachment about 30 minutes to get to the consistency I like. I am on a budget though so no biggie. If you are careful, I believe you can shorten the time by using a spindle to put it into the mixer at the same time it is going to start getting too firm.
Once you get to your desired consistency, I cut the candy dough into small pieces. I cut the circles to be about 3/4 of the cookies or if your cut outs are too big, cut them shorter and make the smaller pieces more like the shape of your cookies. The cut out rounds work because they create a sort of a shell that keeps the inside open. This prevents the cookies from falling out of the pan.
Once you get the shape you want, it’s time to begin rolling the dough into balls. You can buy these little dough balls out of the freezer to save baking time. The thing to know is that because chocolate is much harder to roll than any other kind of candy dough, you can actually feel it when you are rolling out the balls. This is actually very handy to have for getting the cookie dough ball right. After you have rolled the dough onto the cookie sheet, it’s time to get it into the pans they come in. I used to have a little round tinfoil pan and because I couldn’t open that easily enough, I had to find a way to cut it out of the plastic in the freezer. I would not recommend that for other purposes though (such as baking, I can’t.) Just be careful with the cutting part of the cookies because these can easily get crushed.
When you have a lot of cookies (I usually only had a few little pieces leftover from the baking and I really don’t know how the rest went), you need to take the cookies out of the pans. First I just put them onto a piece of parchment paper and press them out. Then I cover them with plastic wrap, then a clean towel and put them in the freezer to re chill (if you have the freezer aisle open, that’s a good time if you wanted some extra cookies)
Next I go back into the freezer to make sure the cookies won’t burn on your counter or something so I can set it aside.
ThenI put the cookies back in the freezer again to chill again. This is important– because I like to be able to take the cookies out of the pans and place them on counter so that they wouldn’t burn and burnaway before they get to the right size, putting them back in the freezer so bad that they burn when they’re done chilling actually makes them that much less fragile.
Now once the cookies are well chilled, you need to cut them into different shapes by hand. Before doing that, make sure a sharp knife is out (you can see where I cut my holes on the top of cookie dough balls so that I can hold the cookie dough ball with the hole cut out (you can also tell from the outline on the cookie ball). It is crucial to get all the cut pieces and shape of the cookies right so that you can handle them carefully as you make them. You need to be careful that your cut edges don’t come in contact with your metal or plastic cutting board surface.
Once you have the size of your cut up and shaped, cut out about 1/3 of the cookie ball (the holes) of your cookies. This is called cookie assembly– when you are finished cut your cookies into smaller pieces– you don’t want cookie pieces that are too big to handle comfortably.
Then carefully cover each cookie with a piece of plastic, the other piece of plastic going in the middle hole. Then wrap the cookie with another piece of plastic and that is the cookie cake. (I cut out a few extra cookie cake pieces to replace one because I kept having to replace pieces of cookie dough while the cake was baking.)
Once you are done baking, let the cake stand out on a rack and place it in the fridge for about 3 hours. If you need to bake the cobbler while its still sitting out, remove the oven rack and put it in the oven on high for a few minutes. Once it’s ready, place the cake back in the fridge. (If it’s coming out of the fridge, it is perfect if you run hot water over it; in fact