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.

cookies.

Land O Lakes Butter

Refrigerate Overnight!