Total Time: 1 hour and 50 minutes
• ? cup (10 Tbsp 2 tsp) unsalted butter, softened
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 large egg
• 1 tsp vanilla extract
• 2 cups 2 Tbsp all-purpose flour
• 3 rolls (1.14 oz each) regular 5-flavors-a-roll Life Savers candies, each color crushed separately
Beat butter, sugar, baking powder and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy. Beat in egg and vanilla until well blended.
On low speed, gradually beat in flour until just blended. Divide dough in half, shape each into a 1-in.-thick disk and wrap separately. Refrigerate 30 minutes or up to 4 days (warm slightly before using).
Heat oven to 350°F. Line baking sheet(s) with foil; coat with nonstick spray. Have ready 6¼- and 3¼-in. Christmas tree cookie cutters and 3- and 1½-in. round cookie cutters.
On lightly floured surface, with floured rolling pin, roll out 1 disk dough (keep other refrigerated) to ¼ in. thick. Using large cutter cut out trees. Place 2 in. apart on lined baking sheet(s). Using small tree cutter cut a "window" in center of each. Repeat with round cutters. Reroll and cut scraps once.
Bake 1 sheet at a time 6 to 8 minutes until just barely tinged brown at edges. Using a drinking straw, punch out holes on sides of trees as shown (ornaments) and hanging holes on top of cookies, if desired. Using a small spoon, fill cutouts, except hanging holes, with candy until level with top of dough. Brush off stray bits. Bake 4 minutes or until candy melts.
Cool on sheets on wire rack 7 to 10 minutes until "glass" cools and hardens. Transfer cookies with a broad metal spatula to wire rack to cool completely.
To display cookies, hang in a window or on a Christmas tree.
—Courtesy of Woman's Day Magazine