- 2¬Ĺ cups all-purpose flour
- 1 teaspoon baking powder
- ¬Ĺ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room¬†temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- About 5 ounces (half of a 10-ounce bag) sour ball¬†candies
- Nonstick cooking oil spray
The dough must chill for 3 hours. The¬†cookies can be baked up to 5 days ahead.
- In a large bowl, whisk the flour, baking powder, and¬†salt together. In a medium bowl, using a handheld electric¬†mixer set on high speed, beat the butter until creamy, about¬†1 minute. Add the sugar and beat until light in color and¬†texture, about 2 minutes. Beat in the eggs, one at a time,¬†then the vanilla. Using a wooden spoon, gradually stir in the¬†flour mixture. Gather up the dough and divide into two flat¬†disks. Wrap in waxed paper and refrigerate until well¬†chilled, about 3 hours.
- Unwrap the candies and separate them by color.¬†Place each color in a small plastic bag and crush with a¬†rolling pin or flat meat pounder. Set aside.
- Position racks in the center and top third of the oven¬†and preheat to 350¬įF. Line cookie sheets with foil.
- Working with one disk at a time, on a lightly floured¬†work surface, dust the top of the dough with flour, and roll¬†out to 1/8-inch thickness. Using a 3-inch tree-shaped cookie¬†cutter, cut out the cookies. Place the cookies 1 inch apart¬†on the foil. Using a plain pastry tip with a ¬Ĺ-inch opening,¬†cut out 3 or 4 holes from each cookie. Using a small spoon¬†(an espresso spoon works well), fill the holes with the¬†crushed candies. You will have leftover candies.
- Bake, switching the position of the cookie sheets from¬†top to bottom and back to front halfway through baking, until¬†the cookies are lightly browned and the candies have¬†melted, 10 to 12 minutes. Cool completely on the cookie¬†sheets. If you wish, let stand 5 minutes, then slide the foil¬†with the cookies off the sheets to cool.