Instructions: In a large bowl, sift together flour, salt, and baking powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Beat in eggs. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic, and chill for about 30 minutes.

Preheat oven to 350 degrees. Line baking sheets with Silpats or parchment paper; set aside.

On a lightly floured surface, roll out dough to a 1/4-inch thickness. Using the template, cut out rocket-ship shapes. Transfer to prepared baking sheets. Use desired cutters to cut out words or shapes within the rocket ship. Bake until edges begin to brown, 8 to 10 minutes. Transfer to wire racks to cool completely.

Place candy in plastic bag, and crush with kitchen mallet until moderately-fine. Place candy in pastry bags, and cut tip to allow candy to pass through easily. Using pastry bag, add enough crushed candy to fill the cutouts. Use a small pastry brush or a clean artists brush to remove any stray bits of candy from the dough. Return the cookies to oven, and bake just until candy melts and looks glassy, 2 to 5 minutes. Repeat this process if there are holes in the candy.

Transfer the baking sheets to wire racks to cool. Let stand without moving cookies until candy hardens, 7 to 10 minutes. Store in airtight container for up to 2 weeks.

This recipe yields 30 cookies.

Yield: 30 cookies

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