Average Rating: 4.25TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min/batch + cooling
YIELD: about 5 dozen.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
Instructions
- 1. Place Red Hots in a food processor; process until fine and powdery. Add flour; pulse to combine.
- 2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour mixture into creamed mixture.
- 3. Shape into two 8-in. rolls; wrap each roll in waxed paper. Refrigerate 1 hour or until firm.
- 4. 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.
- 5. For frosting, in a small bowl, beat confectioners' sugar, butter, extract, salt and enough milk to reach desired consistency. Decorate cookies as desired.
- 6.
Freeze option: 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. Prepare, bake and decorate cookies as directed.
Nutrition Facts
1 cookie: 98 calories, 5g fat (3g saturated fat), 12mg cholesterol, 42mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.
