Poster name: Celeste Sagadin
2 C. All Purpose Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt
1/4 C. Cinnamon Red Hots
3/4 C. Softened butter
3/4 C. Sugar
1 Large egg
1/2 tsp. Vanilla
Red paste food coloring
On waxed paper combine flour, baking powder and salt.
In mini food processor pulse cinnamon candies until finely ground.
In large bowl with mixer at medium speed beat butter and sugar until
creamy. Reduce speed to low, beat in egg and vanilla, gradually beat in
flour mix, just until blended. Transfer 1/2 of dough to small bowl.
Knead in candies then enough red food coloring to tint a pretty red.
Between 2 pieces of wax paper, roll cinnamon dough to 15″x10″
rectangle, repeat with plain dough. Put in fridge for 10 mins. or until
chilled, but pliable. Remove top sheet of waxed paper from plain dough
rectangle. Place plain dough rectangle (still on waxed paper) on work
surface with long side facing you. Invert cinnamon dough rectangle on
top of plain dough rectangle so edges line up evenly. Remove top sheet
of waxed paper. Starting from the long side roll in jellyroll fashion.
Wrap log in plastic wrap and freeze 1 hr. or longer until firm to
slice. Preheat oven to 325º cut into 1/4″ slice. Place 1″ apart on cookie sheets lined with parchment. Cook 14-15 mins.
Makes approx. 36 cookiesFind more restaurants tagged: cookies | desserts | Holiday Cookie Contest