INGREDIENTS

INSTRUCTIONS

In large bowl combine all cookie ingredients except flour. Beat at
medium speed, scraping bowl often, until creamy (3-4 minutes). Reduce
speed to low; add flour. Continue beating just until mixed (1-2
minutes). Divide dough in half. Wrap each half in waxed paper;
refrigerate dough at least 2 hours or overnight.  Heat oven to 325ø.
On lightly floured surface, roll 1 portion dough  to 15x10-inch
rectangle. Cut dough into 20 (3x2-1/2 inch) rectangles  (cards) using
pastry wheel or sharp knife. Cut out small shapes in  center of each
card using tiny cookie cutters, hors d'oeuvre cutters  or sharp knife.
Save cut-out shapes to decorate remaining dough.  Place cards on
aluminum foil-lined cookie sheets. Fill cut-out  centers of cards with
enough crushed candy to evenly fill holes. If  using more than one
color candy, keep separated by color. When  filling holes, mix colors
as little as possible. Bake for 7-9 minutes  or until edges are very
lightly browned and candy is melted. Let cool  completely before
removing from foil-lined cookie sheets.  Roll second portion of dough
into 15x10-inch rectangle. Cut into  cards as directed above. Place
tiny cut-out shapes of dough on each  card. Decorate with colored
sugars and candies. Bake for 7-9 minutes  or until edges are lightly
browned. Remove from cookie sheets; cool  completely. Makes 40 cookies.
TIP: This delicious cookie recipe also lends itself well to basic
cut-out cookies.  LAND O LAKES BUTTER  REFRIGERATE OVERNIGHT!
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