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1
Combine flour and salt.
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2
Reserve 2 Tbsp.
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3
butter; beat remaining butter with 1 cup sugar in large bowl with mixer until blended.
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4
Add vanilla; mix well.
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5
Gradually beat in flour mixture until blended.
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6
Divide dough in half.
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7
Shape each half into ball; flatten slightly.
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8
Wrap individually in plastic wrap.
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9
Refrigerate 1 hour.
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10
Heat oven to 325 degrees F. Roll out half the dough on lightly floured surface to 1/4-inch thickness.
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11
Use 2-inch festive cookie cutter to cut into 90 shapes, rerolling scraps as necessary.
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12
Repeat with remaining dough.
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13
Place, 1/2 inch apart, on parchment-covered baking sheets.
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14
Bake 12 min.
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15
or until edges are lightly browned.
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16
Cool on baking sheets 1 min.
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17
Remove to wire racks; cool completely.
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18
Microwave chocolate in microwaveable bowl on HIGH 1 to 1-1/2 min.
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19
or until almost melted, stirring every 30 sec.
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20
Beat cream cheese and reserved butter in medium bowl with mixer until blended.
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21
Add 2 Tbsp.
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22
crushed candy; mix well.
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23
Gradually beat in remaining sugar until blended.
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24
Spoon into pastry bag fitted with piping tip; use to pipe icing onto bottoms of half the cookies, adding about 1/2 tsp.
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25
to each.
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26
Cover with remaining cookies, top sides up, to make sandwiches.
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27
Drizzle with chocolate; sprinkle with remaining crushed candy.
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28
Let stand until chocolate is firm.
