Christmas Card Cookies Recipe

In large mixer bowl, combine all ingredients except flour. Beat at medium speed until creamy. 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.

Heat oven to 325 degrees. On lightly floured surface, roll 1 portion dough to 15- x 10-inch rectangle. Cut dough into 20 (3- x 2-1/2-inch) rectangles (cards) using pastry wheel or sharp knife. Cut out small shapes in center of each card using tiny cookie cutters, or sharp knife. Save cut-out shapes to decorate remaining dough.

Place cards on aluminum foil-lined cookie sheets. Fill cut-out center or cards with enough crushed candy to evenly fill holes. Keep candy separated by color, and mix colors as little as possible. Bake 7-9 minutes or until edges are very lightly browned and candy is melted. Let cool completely before removing from cookie sheets.

Roll second portion of dough in 15- x 10-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.