• Unwrap the hard candies, then divide them into small resealable bags according to color. Use a meat mallet to break it up into small pieces, then set it aside.
• Combine butter, sugar, and salt and thoroughly blend it using an electric stand mixer.
• Add the eggs one at a time while adding the vanilla.
• Over low speed on the mixer, gently add the flour, and blend until thoroughly blended.
• Shape the dough into a rectangle using a scraper, wrap it in plastic wrap, and chill for an hour.
• Divide the cold dough into three. Start working with one portion, and refrigerate the rest.

Shaping and Cutting:

• On a floured surface, roll out the dough until it is approximately 1/5 inch thick. Use a cookie cutter in any shape you like to create as many huge shapes as you can (approx. 3.5-inch cutter).
• Place the cut shapes on a baking sheet that has been covered with silicone baking mats. Then from each cookie, cut a smaller version of the same form (with a 1.75-inch cutter). Roll and cut the leftover dough again.
• Fill cut-out centers about 3/4 of the way with crushed hard candies. Chill cookies in the refrigerator until it's firm, about 15 - 20 minutes, while you preheat the oven to 350 degrees.
• For 12-14 minutes, bake the cookies until firm and the center has melted.
• Allow it to cool in the baking tray until the hard candies are already set and hardened.
• With the remaining chilled dough, repeat the process and keep it in an airtight package