Cream the butter and sugar together in a bowl until smooth and not grainy.
Add in the eggs and mix well.
Add in the vanilla and stir to combine.
Sift the dry ingredients together in a separate bowl and mix together.
Add the dry mixture to the wet mixture.
Stir to mix well. Make sure the wet and dry ingredients are mixed together until blended.
Form the dough into a ball and then cover the dough ball with plastic wrap.
Chill the dough in the refrigerator for about 6 hours or overnight. Make sure the dough is firm before you start working with it.
Preheat oven to 325 degrees.
Place the cookie dough on the counter and allow it to sit for about 30 minutes so that it can soften up.
Put a little flour on the cutting board or counter top. Rub flour on the rolling pin, and work some flour into
the batter. if it appears to be sticky.
Roll the dough out on the cutting board or counter top and then use the cookie cutter to cut out your cookies.
Line the cookie sheet with waxed paper.
Use metal spatula or flipper to move the cut cookies to the waxed paper lined cookie sheet. Get a tablespoon and use it to get your outline of the center circle.
Then cut out the circle.
Place the cookies on the baking sheet and bake at 325 degrees for 6 minutes.
While the cookies are baking, unwrap the candies from the wrappers and set aside.
When the timer goes off, pull the cookies out and place 1 candy in the open circle of the cookie.
Place back into the oven for another 3-4 minutes, or until you see the candy has melted.
This process won’t take longer than 4 minutes.
Let cookies cool on cookie sheet for 30 minutes before moving the cookies.