Taste of Home
Cinnamon-Candy Cookies
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min/batch + cooling
YIELD: about 5 dozen.
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
Ingredients
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2/3 cup Red Hots
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2-1/3 cups all-purpose flour
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1 cup butter, softened
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1 cup sugar
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1 teaspoon vanilla extract
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FROSTING:
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2 cups confectioners' sugar
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1/2 cup butter, softened
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1/2 teaspoon vanilla or cinnamon extract
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1/8 teaspoon salt
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4 to 6 tablespoons 2% milk
Directions
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1.
Place Red Hots in a food processor; process until fine and powdery. Add flour; pulse to combine.
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2.
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.
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3.
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.
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4.
For frosting, in a small bowl, beat confectioners' sugar, butter, extract, salt and enough milk to reach desired consistency. Decorate cookies as desired.
Nutrition Facts
1 cookie: 98 calories, 5g fat (3g saturated fat), 12mg cholesterol, 42mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.
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