Add Butter and Champion Icing Sugar to mixer. Mix until creamy.
Add eggs, mix to combine. On low speed add flour, Champion Baking Powder, Vanilla extract and Tangerine zest along with Salt. Mix until fully combined. Separate dough into two equal parts and wrap to chill for 6 to 8 hours or overnight.
Preheat oven to 325 F. Separate candy into various flavors and crush using a food processor. Keep crushed candy covered either in a zip lock bag or bottle.
Unwrap dough onto lightly floured surface and roll to approximately 1/4-inch thickness. Cut shapes using a medium or large cookie cutter. Cut smaller shape on the Inside using a smaller cookie cutter. At this point you can place your cookies on the sheet pan lined with a parchment paper or silpat back into the chiller for no more than 10 minutes.
Fill crushed candy into the cookies evenly. Bake for 10 -12 minutes. Let cool fully before removing from pan. Enjoy!