1 cup salted butter (2 sticks), room temperature
1/8 cup cream cheese, room temperature
¾ cup granulated sugar
1 tsp vanilla extract
1 Tbsp lemon or orange zest
1 whole egg and one egg yolk
2 ¾ cups flour

20 Jolly Ranchers of various colors
Spicewalla Cranberry Orange and Lemon Lavender infused sugars 

1. With a stand or hand mixer, combine the butter, cream cheese and sugar for about two minutes. 
2. Add the vanilla, zest, whole egg & egg yolk and mix for another minute. 
3. Add one cup of the flour and mix for 15 seconds. Add a second cup of flour and mix for 15 seconds. Add the final ¾ cup flour and mix until it all comes together. Be careful not to over-mix!
4. Place the dough on plastic wrap, form into a 2-inch high tube shape, tightly cover it in plastic wrap, and let sit in the fridge for at least an hour to cool completely.
5. Preheat your oven to 375°F. 
6. Crush your Jolly Ranchers in plastic bags, keeping each color separate. 
7. Take your dough out of the fridge and dust your working space with flour. Roll out your dough to ¼ inch thick. 
8. With a round cookie cutter, cut out shapes and place on a parchment-lined baking sheet. With a smaller cookie cutout (a much smaller circle, star, or any small shape), remove the center of the cookie. You can re-roll leftover dough, but it's best if you form it back in a disc and let it go back into the fridge for at least 20-30 minutes covered in plastic.
9. Sprinkle some Spicewalla Cranberry Orange or Lemon Lavender infused sugar on the top of the cookies (depending on whether you used orange or lemon zest).  
10. Bake cookies for about 7 minutes. 
11. Remove from the oven and carefully place broken pieces of the Jolly Rancher candy in the center. 
12. Bake for another 5 minutes, until the candy has all melted. 
13. Remove from the oven and let the cookies sit on the baking sheet for an hour while the candy cools and sets.