Perfect holiday sweets for an old-fashioned swap with friends.
Prep Time: 40 min Cook Time: 14 min
- 2 cup(s) all-purpose flour
- 1/2 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt
- 1/4 cup(s) cinnamon red hot candies
- 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
- 3/4 cup(s) sugar
- 1 large egg
- 1/2 teaspoon(s) vanilla extract
- Red food coloring
On waxed paper, combine flour, baking powder, and salt.
In mini food processor with knife blade attached (or in coffee grinder), pulse cinnamon candies until finely ground; set aside.
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 mixture just until blended, occasionally scraping bowl with rubber spatula. Transfer half of dough to small bowl; with hand, knead in candies, then enough red food coloring to tint a pretty red.
Between two 20-inch sheets of waxed paper, roll cinnamon dough into 15" by 10" rectangle. (If paper wrinkles during rolling, peel it off, and then replace it to remove wrinkles.) Repeat with plain dough. Refrigerate dough rectangles 10 minutes or until chilled but still pliable.
Remove top sheet of waxed paper from each rectangle. Place plain rectangle (still on waxed paper) on work surface with a long side facing you. Invert cinnamon rectangle on top of plain rectangle, so that edges line up evenly; remove top sheet of waxed paper. Starting from a long side, tightly roll rectangles together jelly-roll fashion, lifting bottom sheet of waxed paper as you roll. Wrap log in plastic wrap and freeze at least 1 hour or overnight, or until dough is firm enough to slice.
Preheat oven to 325 degrees F. Grease large cookie sheet. Remove log from freezer. With sharp knife, cut log crosswise into 1/4-inch-thick slices. Place slices, 1 inch apart, on cookie sheet.
Bake cookies 14 to 15 minutes or until lightly browned around edges. Transfer cookies to wire rack to cool. Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.