INGREDIENTS

INSTRUCTIONS

COOKIES
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 325°. 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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