3/4 cup sugar
1 (3-ounce) package cream cheese, softened
1 teaspoon vanilla
3 cups all-purpose flour
Fruit-flavored hard candies, unwrapped, finely crushed
Combine all cookie ingredients except flour in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed just until mixed.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2 hours or overnight.
Heat oven to 325° F. Line cookie sheets with aluminum foil.; set aside.
Roll out 1 portion of dough on lightly floured surface (keeping remaining dough refrigerated) to 15x10-inch rectangle. Cut dough into 20 (3x2 1/2-inch) rectangles using sharp knife or pastry wheel. Cut small shapes in center of each rectangle using tiny cookie cutters, hors d'voeure cutters or sharp knife. Save cut-out shapes to decorate remaining dough.
Place cookies onto prepared cookie sheets. Fill cut-out centers of rectangles with enough crushed candy to evenly fill holes. (If using more than one color candy, keep candy separated by color. When filling holes, mix colors as little as possible). Bake 8-11 minutes or until edges are very lightly browned and candy is melted. Cool completely before removing from cookie sheets.
Roll second portion of dough into 15x10-inch rectangle. Cut dough into rectangles as directed above. Place saved tiny cut-out shapes of dough on each rectangle. Decorate with decorator sugars, if desired. Bake 7-9 minutes or until edges are very lightly browned. Remove from cookie sheets; cool completely.
To crush candy, separate candy by color. Place candy in plastic food bags. Crush candy with hammer or flat edge of mallet.