Cinnamon-Candy Cookies

• Baking & Spices

  • 2 1/3 cups All-purpose flour
  • 2 cups Confectioners' sugar
  • 1/8 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract
  • 1/2 tsp Vanilla or cinnamon extract

• Dairy

  • 4 tbsp 2% milk
  • 1 1/2 cup Butter

• Other

  • 2/3 cup Red hots

Found on tasteofhome.com

Description

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

• 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. Beat in vanilla. Gradually beat flour mixture into creamed mixture. Shape into two 8-in. rolls; wrap each roll in plastic wrap. Refrigerate 1 hour or until firm. Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2-in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are just light brown. 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. Freeze option: Place wrapped logs in resealable plastic freezer bags; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare, bake and decorate cookies as directed. Yield: about 5 dozen. Originally published as Cinnamon-Candy Cookies in Cookies & Candies Bookazine 2015, p76 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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