Preheat the oven to 350 degrees F.
In a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together until pale golden yellow, about 5 minutes. Add the flour and salt and mix until smooth. Add the food coloring and mix until uniform in color.
Transfer the dough to a piece of plastic wrap and form into a disk. Wrap and place in the refrigerator to chill, about 30 minutes.
Using a marker and a piece of parchment paper, trace hand to form a stencil. Draw a wide cuff near the wrist to make a gauntlet shape and cut out to make a stencil.
Remove the dough from the refrigerator and cut into four pieces. Place one quarter of the dough a piece of parchment paper roughly the size of a baking sheet. Set the remaining dough aside. If necessary, let the dough rest until pliable enough to handle, about 10 minutes. Using extra flour and a rolling pin, roll the dough on the parchment paper to about ¼-inch thick. Place the stencil on the dough and trace with a paring knife to form the gauntlet cookie.
From the remaining rolled out dough, cut five circles with a 1-inch ring cutter and one circle with a 1 ½-inch ring cutter. Place the five smaller circles on the gauntlet knuckles and the one larger circle in the center of the gauntlet. Gently press one M & M into the circles to make an imprint where the M & M’S will be placed after baking. Using the round edge of a ring cutter, press indentions at the wrist and finger knuckles. Place the dough gauntlet in the refrigerator again for 20 minutes. (This will help the cookie keep the shape while baking). Repeat with remaining dough.
Transfer each gauntlet on the parchment paper to a baking sheet. Working in batches if necessary, bake until cooked through, about 10 minutes.
Transfer the cookies to a cooling rack and allow to cool completely, about 10 minutes.
Transfer the icing to a pastry bag. Pipe a dot of icing onto each Hazelnut Spread M & M and arrange in the six imprints on the cookie.
Store in a single layer in an airtight container.