Flower Surprise Cookies

Cookies: Combine flour and baking powder; reserve. In large bowl, on medium speed, beat butter and sugar until creamy. Add egg, halfand-half and vanilla; beat until blended. On low, gradually beat in flour mixture until combined. Add food coloring, if desired; mix well. Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic wrap. Refrigerate 1 hour or until firm.

Preheat oven to 350°F. On lightly floured surface, roll out 1 ball of dough to 1/8" thickness, keeping remaining dough refrigerated. Using 4" flower-shaped cookie cutter, cut out 12 shapes, rerolling scraps. Transfer to ungreased baking sheets 1" apart. Bake 6-10 minutes or until just beginning to brown around edges. Transfer to racks; cool.

Roll out remaining ball of dough to 1/8" thickness. Using 4" flower-shaped cookie cutter, cut out 12 shapes, rerolling scraps; using 2" round cutter, cut out centers. Transfer cutout cookies to ungreased baking sheets 1" apart. Bake 8-10 minutes or until just beginning to brown around edges. Transfer to racks; cool.

Decorations: Transfer candy melts to plastic sandwich bag; snip tiny hole in one corner. Assemble each cookie stack by piping candy around edge of 1 solid cookie flower; place cutout cookie on top, pressing lightly to adhere. Pipe line of candy around edges of cutout cookie; top with second cutout cookie. Repeat with 5 solid and remaining cutout cookies. Let stand 5 minutes or until candy is set. Fill each cookie flower with small candies. Decorate tops of remaining 6 solid cookies with remaining candy melts and assorted decorations; place on top of cookie stacks to form lids. Makes 6 cookie stacks.