Preheat oven to 350 degrees.

Line baking sheet with silicone mat or parchment paper. Crush cinnamon heart candies in food processor until it resembles a find dust.

In a stand mixer bowl, beat butter and icing sugar together until light and fluffy. If you are mixing by hand you will need to beat quite vigorously. Add the salt, flour, and crushed candy, and continue beating until fully incorporated and the mixture has a sandy texture with some large clumps. Stir in the extracts until a smooth dough forms, about 30 seconds. DO NOT overmix. If the mixture seems dry, stir in some milk or cream until more moistened.

Transfer dough to a work surface or cutting board lightly dusted with flour. Roll out to about 1/4 inch to 3/8 inch thickness. If you want more cookies, roll out thinner. Cut into shapes as desired (you can use fancy cookie cutters if you like but I just used a small circle).

The bake time will depend on the size of your cookies. For small cookies bake 10-12 minutes. For large cookies, about 20 minutes. Keep a close eye on them as you don’t want them to brown.

Cool on baking sheet for a few minutes the transfer to cooling rack to cool completely.