Hands-On Time
1 Hour
Total Time
4 Hours 25 Mins
Other Time
Yield
Makes 36 to 48 cookies (depending on size of cutters)
Victor Schrager

How to Make It

Step 1

Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes; beat in the egg, vanilla, and salt. Reduce speed to low and add the flour, mixing just until combined (do not overmix).

Step 2

Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.

Step 3

Heat oven to 350° F.

Step 4

On a lightly-floured surface, roll out each piece of dough to an ⅛-inch thickness. Using 2- to 2 ½-inch cookie cutters, cut the dough into shapes and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch cookie cutter, cut out the centers from each cookie. Reroll and cut the scraps as necessary.

Step 5

Spoon ½ to 1 teaspoon of the crushed candy (depending on the size of the cutout) into the center of each cookie. Bake until just golden at the edges, 7 to 9 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Step 6

Store the cookies, layered between sheets of wax paper or parchment, in an airtight container at room temperature for up to 1 week.

Ratings & Reviews

/5
Reviews
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