Shop Sale at Williams-Sonoma
Makes about 4 dozen
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 sticks
(3/4 cup) unsalted butter, softened
3/4 cup sugar
1 large egg
6 to 8 ounce individually wrapped assorted fruit-flavored
hard candies such as sour balls
a 2- to 3-inch-wide
teardrop-shaped cookie cutter; a 1- to 2-inch-wide teardrop-shaped cookie
cutter; a nonstick baking pad such as Silpat.
Whisk together flour and salt
in a small bowl. In a large bowl, beat together butter and sugar with an
electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a
standing mixer (preferably fitted with paddle attachment) or 6 minutes with a
handheld, then beat in egg and vanilla.
Add flour mixture and mix at low
speed until just combined. Form dough into 3 (5-inch) disks and chill, each
disk wrapped in plastic wrap, until firm, at least 2 hours.
chills, unwrap candies and separate by color in small heavy-duty sealable
Seal bags, forcing out air, then coarsely crush candies by
wrapping each bag in a kitchen towel and pounding bags with a rolling pin or
Preheat oven to 350°F. Roll out 1 piece of dough into a 9-inch
round (1/8 inch thick) on a well-floured surface with floured rolling pin (keep
remaining dough chilled).
Cut out as many cookies as possible from dough
with large cutter and transfer to a Silpat-lined baking sheet, arranging about
1 inch apart. Cut out centers from cookies with small cutter and add to scraps.
Spoon about 1/2 to 1 teaspoon crushed candy (depending on size of cutout)
in center of each cookie. (If you wish to use these cookies as tree ornaments,
make a hole with a drinking straw in each for hanging.)
Bake in middle of
oven until edges are golden, 10 to 12 minutes, then cool cookies completely on
baking sheet on a rack, about 10 minutes.
Transfer with a metal spatula to
a plate or an airtight container.
Gather scraps and chill until firm enough
to roll again, 10 to 15 minutes.
Make more cookies with remaining dough and
scraps (re roll once) in same manner on cooled baking sheet. Cookies keep,
layered between sheets of wax paper or parchment paper, in an airtight
container at room temperature 1 week.