Unwrap and separate Jolly Ranchers into each color then place in separate small resealable bags. Crush into small bits (not powder) using a meat mallet, set aside.
In the bowl of an electric stand mixer cream together butter, sugar and salt until well combined.
Mix in eggs one at a time then blend in vanilla.
With mixer set on low speed slowly add in flour and mix until well combined.
Scrape dough out and shape into a rectangle, wrap in plastic wrap and and chill 1 hour.
Cut chilled dough into thirds. Leave one portion out to work with and chill remaining.
Roll dough out onto a floured surface (about 1/5-inch thick). Cut out as many large stars as possible using a star shape cookie cutter (approx. 3.5-inch stars).
Transfer cut stars to baking sheet lined with a silicone baking mat*. Cut a smaller star (using a 1.75-inch star cutter) from the center of each and remove**. Re-roll and cut scrap dough.
Fill cut out centers about 3/4 of the way with crushed jolly ranchers. Chill cookies in refrigerator until firm, about 15 - 20 minutes. Meanwhile preheat oven to 350 degrees.
Bake cookies until set and candy center has melted, about 12 - 14 minutes.
Let cool on baking sheet until Jolly Ranchers have set and hardened. Repeat process with remaining refrigerated dough. Store in an airtight container.