Cinnamon-Candy Cookies

Directions

• 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 flour mixture into creamed 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 light brown, 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. Prepare, bake and decorate cookies as directed.