1. In a medium bowl, whisk flour, baking powder, and salt.

2. In another bowl, beat butter and sugar until light and fluffy, about 3 minutes.

3. Add egg, vanilla, and almond extract. Mix until smooth.

4. Gradually add dry ingredients until a soft dough forms.

5. Wrap dough in plastic wrap and chill for at least 1 hour.

6. Meanwhile, separate hard candies by color and crush into medium pieces.

7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

8. Roll chilled dough to ¼-inch thickness on a floured surface.

9. Cut large cookie shapes, then cut smaller centers to create “windows.”

10. Transfer to baking sheets and fill centers with crushed candy.

11. Bake 8–10 minutes, until edges are golden and candy centers are melted.

12. Cool cookies on the baking sheet for 5–10 minutes, then move to a wire rack.

13. If making ornaments, poke holes near the top with a straw while warm.

14. Dust edges with powdered sugar, thread ribbon through holes, and serve or hang.