I was trying to make a unique Christmas cookie inspired by my brother's love of Red Hots, so I used the candies for cinnamon flavor in these lacelike cookies. —Wendy Rusch, Cameron, Wisconsin
Can you freeze Cinnamon-Candy Cookies?
Place wrapped logs in a freezer container; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate cookies as directed.
Ingredients
- 2/3 cup Red Hots
- 2-1/3 cups all-purpose flour
- 1 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- frosting:
- 2 cups confectioners' sugar
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla or cinnamon extract
- 1/8 teaspoon salt
- 4 to 6 tablespoons 2% milk
Directions
- Place Red Hots in a food processor; process until fine and powdery. Add flour; pulse to combine.
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour mixture. Shape into two 8-in. rolls; wrap each roll in waxed paper. Refrigerate until firm, about 1 hour.
- Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are just lightly browned, 7-9 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely.
- For frosting, in a small bowl, beat confectioners' sugar, butter, extract, salt and enough milk to reach desired consistency. Decorate cookies as desired.
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