Place one color of the candies into a resealable sandwich bag and seal shut. Place between a towel and use a rolling pin to crush the candies.

Cream butter and sugar together in a bowl with a mixer until fluffy, about 3-5 minutes.

Add eggs and beat well.

Add vanilla and beat.

Beat in flour, 1 cup at a time, jsut until combined.

Fold dough onto plastic wrap and flatten. Refrigerate for an hour, or up to 24 hours.

Remove from fridge and divide dough into thirds. Roll dough onto a floured surface with a rolling pin until about ¼" thick.

Use a snowflake cookie cutter to cut out dough.

Use an apple corer to cut out the center.

Place cookies onto a baking sheet lined with parchment paper.

Fill each center cavity with about ½ teaspoon crushed candies.

Bake for 5-9 minutes or until set and edges just begin to brown.

Cool on pan for 5 minutes and remove to a cooling rack to finish cooling.