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1
Combine all cookie ingredients except flour in bowl.
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2
Beat at medium speed, scraping bowl often, until creamy.
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3
Add flour; beat at low speed just until mixed.
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4
Divide dough in half.
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5
Shape each half into ball; flatten slightly.
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6
Wrap each in plastic food wrap; refrigerate 2 hours or overnight.
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7
Heat oven to 325 F. Line cookie sheets with aluminum foil.
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8
; set aside.
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9
Roll out 1 portion of dough on lightly floured surface (keeping remaining dough refrigerated) to 15x10-inch rectangle.
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10
Cut dough into 20 (3x2 1/2-inch) rectangles using sharp knife or pastry wheel.
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11
Cut small shapes in center of each rectangle using tiny cookie cutters, hors d'voeure cutters or sharp knife.
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12
Save cut-out shapes to decorate remaining dough.
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13
Place cookies onto prepared cookie sheets.
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14
Fill cut-out centers of rectangles with enough crushed candy to evenly fill holes.
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15
(If using more than one color candy, keep candy separated by color.
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16
When filling holes, mix colors as little as possible).
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17
Bake 8-11 minutes or until edges are very lightly browned and candy is melted.
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18
Cool completely before removing from cookie sheets.
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19
Roll second portion of dough into 15x10-inch rectangle.
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20
Cut dough into rectangles as directed above.
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21
Place saved tiny cut-out shapes of dough on each rectangle.
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22
Decorate with decorator sugars, if desired.
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23
Bake 7-9 minutes or until edges are very lightly browned.
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24
Remove from cookie sheets; cool completely.
