Instructions

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream the softened butter and granulated sugar with a mixer until light and fluffy.

Add the egg, vanilla extract, and almond extract (if using), mixing until combined.

Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

While the dough chills, unwrap the hard candies and place them in separate bags by color.

Crush the candies into small pieces using a rolling pin or meat mallet. The pieces should be small but not powdered.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.

Use a larger cookie cutter to cut out shapes, then use a smaller cutter to cut a window in the center of each cookie.

Carefully transfer the cut cookies to the prepared baking sheets.

Spoon crushed candy into the centers of the cookies, filling them evenly but not overfilling.

Bake for about 8–10 minutes, or until the cookie edges are just turning golden and the candy centers have melted.

Let the cookies cool on the baking sheet so the centers can harden.

If desired, dust the cookies with powdered sugar and thread a ribbon through pre-made holes for hanging.