1. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg yolks and vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
2. Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a 2 1/2-inch Christmas-ball-shapped cutter, cut out dough (reroll scraps if desired). Place cookies, 1 inch apart, on two parchment-lining baking sheets. With a 1-inch star cutter, cut out dough in center of each cookie. Bake until cookies are pale but set, 8 to 10 minutes, rotating sheets halfway through. Remove sheets from oven; fill cutouts with crushed candy. Bake until cookies begin to brown at edges and candy is melted, 3 minutes. Let cool completely on sheets on wire racks. (Store in airtight containers, up to 1 week.)
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 51 (43%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 36.8mg||11 %|
|Sodium 136.2mg||5 %|
|Potassium 17.7mg||0 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 14.7g|
|Protein 1.6g||2 %|
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Calories per serving: 118
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