Cinnamon-Candy Cookies

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.