Preheat oven to 375 degrees. Line cookie sheets with parchment paper or silicone baking mats. Set aside.

Unwrap each hard candy and sort by color. Using a food processor, crush each color separately and place into individual small bowls. Set aside.

In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add in the eggs, vanilla, and almond extract and beat until combined.

Slowly add the flour, stirring just until combined. Turn dough out onto a lightly floured work surface and use your hands to form into a disk.

Roll the dough to ⅛ to ¼-inch thick and cut with lightly floured cookie cutters. Use smaller cookie cutters or a paring knife to cut "windows" in each cookie shape. Place cookies on the prepared baking sheets.

Use a small spoon to spoon the crushed candies into the windows of each cookie.

Bake cookies for 10-12 minutes, or just until the edges barely start to turn golden.

Allow cookies to cool on the baking sheets for a minimum of 5 minutes, or until the candy "glass" has set." Remove from the baking sheets to a rack to finish cooling completely.