CINNAMON-CANDY COOKIES
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
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- 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, 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., 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., 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 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. Bake and decorate cookies as directed.
Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 42mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON CANDY CANE COOKIES
You won't believe how much bang you get for your buck with these fun candy cane cookies with a kick of cinnamon. And at 6¢ per cookie, they're a steal! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. , Divide dough in half. Mix Red Hots and cinnamon into one half; tint with food coloring if desired. Shape 1-1/2 teaspoons plain dough into a 4-1/2-in. rope. Shape 1-1/2 teaspoons red dough into a 4-1/2-in. rope. , On an ungreased baking sheet, place ropes side by side; press together lightly and twist. Curve top of each cookie down to form handle of cane. Repeat with remaining plain and red dough, placing 2 in. apart on baking sheets. Sprinkle with coarse sugar., Bake 7-10 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 65mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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