Sugar Cookies(Makes about 24)2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup butter
1 cup sugar
1 tablespoon vanilla extract
About 4 rolls hard candy, such as LifeSaversTo crush the candy:Separate the candies by color, so that each color can be crushed separately.
If you crush all the colors together they will melt into a murky brown color in the cookies.
Put one group of colors in a small plastic bag or between sheets of plastic wrap.
Use a mallet or rolling pin to crush the candy.
How small you make the pieces will depend on how large an area you cut out of the cookies.
Smaller holes will need slightly smaller pieces of candy to fill the area.
Repeat for other colors. Set the candies aside.To make the cookies:Combine the flour, salt, and baking powder in a small bowl. Set aside.
With an electric mixer, cream together the butter and sugar.
Add the egg and vanilla and beat well.
Add the flour mixture and mix until well blended.
Wrap and refrigerate for at least 30 minutes before rolling out.
Preheat oven to 350 degrees F.
Line baking sheets with parchment paper.
On a lightly floured surface, roll out half of the dough to 1/4-inch thickness.
Cut out shapes with cookie cutters.
Use a smaller cookie cutter or a knife to cut a shape from the center of the cookie.
Transfer the cookies to the prepared baking sheets.
Use a spoon to place the crushed candy in the cutout area.
The candy should fill the space and be about level with the top of the cookie.
Remove any candy pieces that fall on the dough or they will color the dough.
If you plan on hanging the cookies later, make a small hole with a toothpick at the top of each cookie.
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Repeat procedure for remaining cookies.
Bake for 8 to10 minutes, or until the candy melts and the cookies are just starting to brown.
Remove the cookies from the oven and allow them to cool about 10 minutes on the baking sheets.
When the candy centers are firm, use a spatula to transfer them to wire racks to cool completely.