Ingredients
2/3 cup Red Hots2-1/3 cups all-purpose flour1 cup butter, softened1 cup sugar1 teaspoon vanilla extractFROSTING:2 cups confectioners’ sugar1/2 cup butter, softened1/2 teaspoon vanilla or cinnamon extract1/8 teaspoon salt4 to 6 tablespoons 2% milk
Preparation
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.
