Beautiful creations and very eye-catching! A beautiful jewel for your Christmas platter.
Unfortunately the site I got the recipe from is no longer active. Bummer 🙁
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla
6 to 8 oz individually wrapped assorted fruit-flavored hard candies such as sour balls, jolly ranchers etc.
A 2 to 3-inch-wide teardrop-shaped cookie cutter; a non-stick baking pad such as Silpat; a 1 to 2 inch-wide teardrop-shaped cookie cutter (I used round cookie cutters)
Whisk together flour and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld, then beat in egg and vanilla. Add flour mixture and mix at low-speed until just combined.
Form dough into 3 (5-inch) disks and chill, each disk wrapped in plastic wrap, until firm, at least 2 hours.
While dough chills, unwrap candies and separate by color in small heavy-duty sealable plastic bags. Seal bags, forcing out air, then coarsely crush candies by wrapping each bag in a kitchen towel and pounding bags with a rolling-pin. (I just used my mini blender).
Preheat oven to 350°F.
Roll out 1 piece of dough into a 9-inch round (1/8 inch thick) on a well-floured surface with floured rolling-pin (keep remaining dough chilled). Cut out as many cookies as possible.
Bake in middle of oven until edges are golden, 10 to 12 minutes, then cool cookies completely on baking sheet on a rack for about 10 minutes. Transfer with a metal spatula to a plate or an airtight container. Gather scraps and chill until firm enough to re-roll, 10 to 15 minutes. Make more cookies with remaining dough and scraps.
Dough can be chilled up to 3 days.
If dough becomes too soft to roll out, re-wrap in plastic and chill until firm.
Cookies can be kept layered between sheets of wax paper or parchment paper in an airtight container at room temperature for one week.