Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper and set aside.

Beat butter and powdered sugar in a stand mixer with a paddle attachment on medium-high for about 30 seconds until combined.

Scrape down the sides of the bowl and add egg yolk, vanilla extract, salt, and almond extract. Mix on low for 15 seconds. Then scrape down again and add half the flour, mixing for another 15 seconds. Add remaining flour and mix on low until dough forms, about 15 seconds more.

Turn the dough onto a lightly floured surface and knead 3-4 times to form a smooth ball. Roll into a disc and flatten to 1/4-inch thickness.

Cut out cookie dough shapes using decorative cookie cutters (about 3 inches in diameter). Transfer to the baking sheets. Cut out centers using smaller cutters (1.5 to 2 inches) and remove these dough centers with a toothpick if necessary.

Unwrap hard candies and crush them into small pieces using a rolling pin. Fill cookie centers about 2/3 full with crushed candy.