Cinnamon-Candy Cookies

• 2/3 cup Red Hots
• 2-1/3 cups all-purpose flour
• 1 cup butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 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

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. Beat in vanilla. Gradually beat flour mixture into creamed mixture.
3. Shape into two 8-in. rolls; wrap each roll in plastic wrap. Refrigerate 1 hour or until firm.
4. Preheat oven to 350u0b0. Unwrap and cut into 1/4-in. slices. Place 2-in. apart on ungreased
5. . Bake 7-9 minutes or until edges are just light brown. Cool on pans 2 minutes before removing to wire racks to cool completely.
6. For frosting, in a small bowl, beat confectioners' sugar, butter, extract, salt and enough milk to reach desired consistency. Decorate cookies as desired.
7. Place wrapped logs in resealable plastic freezer bags; return to freezer. 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.

red hots, flour, butter, sugar, vanilla, sugar, butter, vanilla, salt, milk

Taken from www.tasteofhome.com/recipes/cinnamon-candy-cookies/ (may not work)