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1
Combine butter, sugar, brown sugar, egg yolks and vanilla in bowl; beat at medium speed until creamy.
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2
Add flour, baking powder and salt; beat at low speed until well mixed.
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3
Divide dough in half.
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4
Shape each half into a ball; flatten slightly.
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5
Wrap each in plastic food wrap; refrigerate at least 2 hours until firm.
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6
Cut candies in half crosswise to make 48 pieces; set aside.
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7
Heat oven to 350F.
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8
Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/4-inch thickness.
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9
Cut with 2-inch round cookie cutter.
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10
Place half of cookies, 4 inches apart, onto ungreased cookie sheets.
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11
Place egg white and 1 tablespoon water in bowl; beat with whisk until frothy.
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12
Press 1 lollipop stick into middle of each cookie on cookie sheet.
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13
Top with 1 piece candy.
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14
Brush egg white mixture over 1 side of remaining cookies; place over candy, egg wash-side down.
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15
Press dough gently around candy; crimp outer edges together to seal, using tines of fork.
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16
Bake 10-13 minutes or until edges are just beginning to brown.
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17
Using spatula, remove to cooling racks.
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18
Cool completely.
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19
Combine powdered sugar, corn syrup, 4 teaspoons water and almond flavoring in bowl; beat at medium speed until well mixed.
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20
Spread glaze over cookies.
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21
Decorate with decorator sugars, sprinkles or candies.
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22
Let stand until glaze is set.
