Instructions:

1. In a medium-sized bowl whisk together:
• 2 cup all-purpose flour , plus more for work surface
• ¹/₂ tsp baking powder
• ¹/₄ tsp salt
2. Using a stand mixer with a paddle attachment, mix on medium speed until creamed (light yellow in color):
• ¹/₂ cup butter, unsalted , softened
• 1 cup granulated sugar
3. Add to the butter mixture and whisk in:
• 1 egg, large
• 1 tsp vanilla extract
4. Put mixer on low speed, gradually add flour mixture, and beat until combined.
5. Wrap dough in plastic wrap or parchment paper and refrigerate for 45 minutes.
6. Preheat oven to 325ºF.
7. Remove dough from the refrigerator and place on a well-floured work surface.
8. Using a rolling pin, roll out dough to a little more than 1/8-inch thick.
9. Cut into desired shape and using a small spatula place at least 2-inches apart on a baking sheet lined with parchment paper or silicone baking mat.
10. Use smaller cookie cutters to cut the desired shape for the inside of the cookie. You can also use the tip of a sharp pairing knife.
11. Remove cutouts in the center of each cookie and fill with a single layer of:
• 7 oz clear colored hard candies , colors separated and finely chopped
12. Avoid candies from touching the edges of the cookie, otherwise candies will bleed into the cookie.
13. Refrigerate until dough is firm, about 15 minutes.
14. Bake cookies until candy has melted and completely filled cutout and cookie edges are just starting to turn a light golden brown, approximately 11 minutes.
15. Do not let the cookies brown or the candy centers may become bubbly.
16. Let cookies cool completely on sheets on a cooling rack.
17. Use a metal spatula to remove cookies from the sheet.
18. Store in airtight container at room temperature for up to 5 days.