Ingredients

1 package (17.5 ounces) sugar cookie mix (recommended: Betty
Crocker)
1/3 cup cream cheese, softened in microwave for 45 seconds
1 egg
1 teaspoon lemon extract
3 tablespoons cake flour
8 ounces hard candies, assorted colors (recommended: Jolly Ranchers or LifeSavers)

Special Equipment:
Baking sheets
Aluminum foil and cooking spray

Mixing bowl
Flour
Rolling pin
Oversized (4 to 5-inch) ornament-shaped cookie cutter
Smaller cutters, round or square
Cooling rack

Instructions

Line baking sheets with aluminum foil and
spray lightly with cooking spray. Alternatively, you can use a silicone baking mat.

In a large bowl, stir together all ingredients, except hard candies, until dough ball
forms. Split dough in half and form into disks.

Roll out dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with
oversized (4 to 5-inch) ornament-shaped cookie cutters. Place cookies on prepared baking
sheets spaced 1-inch apart. On each of the large cookies, cut out 3 or 4 smaller shapes
using 1/2 to 1-inch cookie cutters. If cookies are to be used as ornaments, make a hole at
the top with a straw. Chill in refrigerator for 30 minutes.

While cookies chill, place unwrapped hard candies, sorted by color, in separate zip-top
resealable bags. Squeeze air from bags and seal; crush candies with rolling pin. Set
aside.

Preheat oven to 375 degrees F.

Remove cookies from refrigerator and fill centers of cookies with
crushed hard candies.

Bake for 9 to 12 minutes or until edges just start to turn golden. Cool completely on
baking sheet on a rack.

Repeat with remaining dough.

Store completely cooled cookies separated by waxed paper in an air-tight container for 1

week.