Instructions: 1. Prepare Holiday Sugar Cookie dough as in steps 1 and 2.

2. While dough is chilling, group candies by color and place in separate heavy-duty self-sealing plastic bags. Place 1 bag on towel-covered work surface. With meat mallet or rolling pin, lightly crush candy into small pieces, being careful not to crush until fine and powdery. Repeat with remaining candy.

3. Preheat oven to 350 degrees F. Roll and cut dough as in step 3 of Holiday Sugar Cookies, but place cutout cookies on large cookie sheet lined with foil.

4. With mini cookie cutters, canapa cutters, or knife, cut 1 or more small shapes from each large cookie; remove small cutout pieces and reserve for rerolling. Place some crushed candy in cutouts of each cookie. With drinking straw, make a hole in top of each cookie for hanging.

5. Bake cookies 10 to 12 minutes, until lightly browned. Cool cookies completely on cookie sheet. With pancake turner, remove cookies. Repeat with remaining dough and trimmings.

6. For wreath, tree, or window decorations, tie nylon fishing line through hole in each cookie to make loop for hanging.

Barb Says: These are so pretty and Yummy, if you dare eat them!

Yields: about 5 dozen cookies
Work Time: 1 hour 20 minutes plus cooling Total Time: 1 hour 30 to 32 minutes baking plus cooling and decorating per batch

NOTES : Use cookie cutters and crushed sour balls to create cookie ornaments that are good enough to eat.

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