1In medium bowl, stir cookie mix, butter, egg, flour and vanilla until soft dough forms. Shape dough into a ball. Cover; refrigerate 1 hour. Unwrap 16 hard candies. Crush candies and keep colors separate. Reserve remaining candies for another use.
2Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Divide dough in half. On floured surface, roll one portion of dough to 1/8-inch thickness. Cut with 3 1/2-inch snowflake cookie cutter with a center hole. On cookie sheet, place cutouts 2 inches apart. Place 1/4 teaspoonful of crushed candies in each cutout hole, filling full. With drinking straw, poke hole close to edge of one point for attaching ribbon after baking.
3Bake 7 to 8 minutes or until candy is melted and cookies are set. Cool until candies harden, about 4 minutes. Remove from cookie sheet to cooling rack; cool completely.
4Using icing tube with small round tip, decorate snowflake cookies with straight lines and dots. Immediately sprinkle with edible glitter. Let stand until icing is firm.