Use fruit flavored hard candies to make the windows in these sugar cookies. They make a colorful addition to your Christmas dessert platter.
Heat oven to 350°F. Roll dough to 1/4-inch thickness on floured surface. Using Cookie Template as a guide, cut out window-shaped cookies. Transfer squares to foil-lined baking sheet, 1 inch apart. Cut out four small squares for windowpanes. Bake cookies 16 minutes. Repeat with remaining dough.
Meanwhile, divide candies by color, unwrap, and place in plastic bags. Crush into small pieces. Remove cookies from oven, and spoon crushed candies into windowpanes, filling to same thickness as cookies.
Bake 3 to 4 minutes more, or until candies have melted. Cool cookies completely on baking sheets. Using thin metal spatula, carefully remove cookies from baking sheet.
In large bowl, with mixer on medium-high, beat butter and sugar until fluffy. Beat in eggs, corn syrup and vanilla. Reduce speed to low, and beat in flour. Divide dough in half. Shape each half into disk. Cover with plastic wrap, and refrigerate 1 hour.