Step‑by‑Step Instructions

• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
• In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer for about 2-3 minutes until light and fluffy.
• Add the large egg, vanilla extract, and almond extract to the creamed mixture. Mix well until combined and smooth.
• Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
• Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
• Roll out one disc of chilled dough to about ¼ inch thick, cut shapes with cookie cutters, and cut out centers with a smaller cutter.
• Crush assorted hard candies in a zip-top bag, fill cookie cutouts with crushed candies, being careful not to overfill.
• Bake in the preheated oven for 8-10 minutes until the edges are lightly golden.
• Allow cookies to cool on baking sheets for a few minutes before transferring to a wire rack.