Cinnamon-Candy Cookies Recipe

"This is a Taste Of Home recipe credited to Wendy Rusch of Cameron, Wisconsin that grabbed my immediate attention because of my lifelong fondness for Red Hots cinnamon candies (a legacy from my Mom). The recipe was featured in a TOH list of "30 Recipes for Valentines Day Cookies" & included a white frosting that was applied to the cookies in a random lattice pattern, but I'll leave that choice to you as we more often than not prefer cookies plain. YIELD = 5 dozen cookies = 30 servings at 2 per person. COOK TIME is 20 min per batch. TIMES do not include chill or cooling times. ENJOY!"

Original is 30 servings

Metric US

I've Tried It

Ingredients

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2/3 cup Red Hots cinnamon candies
2-1/3 cups all-purpose flour
1 cup butter, softened

1 cup granulated sugar
1 teaspoon vanilla extract

Nutritional

Serving Size: 1 (25.5 g)
Calories 117.7
Total Fat - 6.3 g
Saturated Fat - 3.9 g
Cholesterol - 16.3 mg
Sodium - 54.6 mg
Total Carbohydrate - 15.3 g
Dietary Fiber - 1.7 g
Sugars - 6.8 g
Protein - 1 g
Calcium - 31.1 mg
Iron - 0.3 mg
Vitamin C - 0.1 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Place Red Hots candies in a food processor & process until fine & powdery. Add flour & pulse to combine.

Step 2

In a lrg bowl, cream butter & sugar until light & fluffy. Beat in vanilla. Gradually beat flour mixture into creamed mixture.

Step 3

Shape into two 8-in rolls. Wrap ea roll in plastic wrap & refrigerate 1 hr or until firm.

Step 4

Preheat oven to 350F. Unwrap & cut into 1/4-in slices. Place 2-in apart on ungreased baking sheets. Bake 7-9 min or until edges are just a light brown. Cool on pans 2 min before removing to wire racks to cool completely.

Step 5

FREEZE OPTION: When logs are firm after refrigeration, place in resealable plastic freezer bags & freeze. To use, unwrap frozen logs & cut into slices. If necessary, let dough stand a few min at room temp before cutting. Bake as directed & decorate as desired.

Step 6

NOTE FROM ME: These cookies will be crisp when sliced at a 1/4-in thickness. If you want a less crisp cookie, try slicing them at a 1/2-in thickness, but remember that will reduce your yield by roughly half to 30 cookies. OR try both options in your 1st batch so you can decide which you prefer.