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1
Line baking sheets with aluminum foil and spray lightly with cooking spray.
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2
Alternatively, you can use a silicone baking mat.
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3
In a large bowl, stir together all ingredients, except hard candies, until dough ball forms.
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4
Split dough in half and form into disks.
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5
Roll out dough on a lightly floured surface to 1/4-inch thick.
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6
Cut out cookies with oversized (4 to 5-inch) ornament-shaped cookie cutters.
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7
Place cookies on prepared baking sheets spaced 1-inch apart.
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8
On each of the large cookies, cut out 3 or 4 smaller shapes using 1/2 to 1-inch cookie cutters.
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9
If cookies are to be used as ornaments, make a hole at the top with a straw.
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10
Chill in refrigerator for 30 minutes.
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11
While cookies chill, place unwrapped hard candies, sorted by color, in separate zip-top resealable bags.
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12
Squeeze air from bags and seal; crush candies with rolling pin.
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13
Set aside.
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14
Preheat oven to 375 degrees F.
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15
Remove cookies from refrigerator and fill centers of cookies with
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16
crushed hard candies.
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17
Bake for 9 to 12 minutes or until edges just start to turn golden.
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18
Cool completely on baking sheet on a rack.
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19
Repeat with remaining dough.
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20
Store completely cooled cookies separated by waxed paper in an air-tight container for 1 week.
