Ingredients
- 1 cup butter
- 1 1/4 cup sugar
- 1 cup egg yolk
- 1 cup egg
- 2 teaspoon vanilla extract
- 2 teaspoon lemon zest
- 2 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 bag hard candy
Preparation
Baking Directions:
In the large bowl of an electric mixer, combine the butter and sugar and beat on medium speed until light and fluffy.
Beat in the egg yolk, then the whole egg, vanilla, and lemon zest.
In a medium bowl, sift together the flour, baking powder, and salt.
Add to the batter and beat on low speed just until combined.
Divide the dough into half; flatten each portion into a disk, wrap tightly in plastic, and chill for at least 1 hour.
(You can refrigerate the dough up to 2 days or freeze it for up to 1 month.)
Preheat the oven to 350F.
Line baking sheets with parchment paper.
Separate hard candies into like colors.
Crush.
Set aside.
Turn the dough out onto a lightly floured surface and roll out to 1/4-inch thickness.
Using cookie cutters, cut out cookies.
Using a smaller cookie cutter, make another cut out in the center of the cookie, leaving at least 1 1/2 inches between the center cut-out and cookie’s edge.
Transfer cookies to baking sheet, spacing them at least 1/2-inch apart.
Fill center cut-outs with crushed candies.
Bake until candies havemelted and cookies are golden brown around the edges, about 8 to 10 minutes.
Transfer to wire racks to cool.
