Broken Glass Cookies

1 1/2 cups butter, softened

2 cups sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoon baking powder

1 teaspoon salt

2 bags assorted fruit hard candy

1/4 cup powder sugar

In large bowl cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover bowl and chill 1 hour. Use this time pick out cookie cutters and unwrap candy.

Place candy into a plastic bag and pound with a rolling pin to break up candy (my 6-year-old son thinks that grandma made this job just for him).

Heat oven to 400 degrees

Roll dough on a floured surface. Roll to ?- to ¨-inch thick. Cut into your favorite shape. Place dough on ungreased cookie sheet; sprinkle candy pieces on top. Bake about 6 to 8 minutes (keep an eye on them they do bake fast). Cool and dust with powder sugar.

Makes 3¨ to 4 dozen depends on your shapes that you make and dough that you eat.

Chef's note: If using tropical or sour candies, try lemon extract instead of vanilla extract.

Nutrition values per cookie: 170 calories, 6 g fat (4 g saturated), 27 g carbohydrates, 1 g fiber, 2 g protein, 33 mg cholesterol, 78 mg sodium.

Chef/owner Susan Maddox, Le Titi de Paris, Arlington Heights