CANDY MAGIC RECIPES

Steps:

• In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Cover; refrigerate about 1 hour or until firm.
• Heat oven to 375°F. Cover cookie sheet with parchment paper or foil. On lightly floured cloth-covered surface, roll one-third of dough at a time 1/8 inch thick. Cut into desired shapes with cookie cutters. Cut shapes from centers of cookies as desired. Place cookies on parchment paper.
• Place whole or partially crushed pieces of candy in cutouts, depending on size and shape of design, mixing colors as desired. Leave pieces as large as possible because candy melts easily; do not use fine candy "dust." (To crush candy, place in heavy plastic bag and tap lightly with rolling pin.) Place cutouts from centers of cookies on top of candies, if desired.
• Bake 7 to 9 minutes or until cookies are very light brown and candy is melted. If candy has not completely spread within cutout design, immediately spread with knife. Cool completely on parchment paper, about 30 minutes. Gently remove cookies to cooling rack.

Steps:

• Lightly butter inside of 18 (2-inch) open metal cookie cutters. Place onto lightly buttered baking sheet. Set aside.
• Combine all ingredients except food color in heavy 1-quart saucepan. Cook over medium heat, stirring occasionally, 5-8 minutes or until mixture comes to a boil. Reduce heat to low. Cook 15-20 minutes, without stirring, until candy thermometer reaches 280°F. or until small amount of mixture dropped into ice water forms a hard brittle strand. Stir in food color.
• Carefully spoon about 1 tablespoon hot candy mixture into each prepared cookie cutter. Let stand until candy is cooled. Remove candy from cutters.