Ingredients

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• 1 cup of room temperature Challenge Unsalted Butter (2 sticks) 

• 1 cup of sugar

• 2 eggs

• ½ teaspoon of almond extract

• 1 teaspoon of vanilla

• 3 cups of all-purpose flour

• Brightly colored hard candies (lifesavers, jolly rancher, cinnamon…)

• 1 three to four inch heart shaped cookie cutter

• 1 small one inch heart shaped cookie cutter

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Directions

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1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

2. Using a mixer, cream butter and sugar until smooth in a large bowl. Mix in eggs and almond and vanilla extract.  Slowly add flour, mix until a stiff dough forms. Remove dough from bowl, and form into a large log. Wrap dough in plastic wrap and refrigerate for at least one hour.

3. When chilled, remove from refrigerator and divide into three sections. Working with one section at a time, roll out into a 1/8 inch thick rectangle. Using large cookie cutter, cut as many hearts as possible and place onto prepared sheet. Using the small cookie cutter, cut a heart in the center. Remove heart to create cut out.

4. Unwrap candies and place into heavy duty zipper bag by color. Place a towel over bag. Using a meat mallet or rolling pin, crush candies. Place small cookie cutter back into center of the heart to use as a guide. This will keep your cookie clean and make filling them much easier. Fill each center with crushed candy. Bake cookie in oven for 10-15 minutes, or until lightly golden brown around edges, and candy has melted. Let cool. If desired, decorate with your favorite icing, sprinkles or candy.

5. Extra Bonus: Place remaining small hearts on cookie sheet and bake for 8 minutes or until golden brown around edges. Decorate with frosting if desired, or sprinkle with colored sugar before baking.