- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cinnamon red hot candies
- 3/4 cup butter - softened
- 3/4 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- red paste food coloring
Combine flour, baking powder & salt.
In a mini food processor with knife blade attached (or a coffee grinder), pulse cinnamon candies until finely ground, set aside.
In a large bowl, with mixer at medium speed, beat butter & sugar until creamy. Reduce speed to low; beat in egg & vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl with rubber spatula. Transfer half of dough to a small bowl; with hand, knead in candies, then enough red food coloring to tint a pretty red.
Between 2 - 20" sheets of waxed paper, roll cinnamon dough into 15" x 10" rectangle. (if paper wrinkles during rolling, peel it off, then replace it to remove wrinkles.) Repeat with plain dough. Refrigerate dough 10 minutes or until chilled but still pliable.
Remove top sheet of waxed paper from each rectangle. Place plain rectangle (still on wax 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 wax paper. Starting from a long side, tightly roll rectangle together jelly-roll fashion, lifting bottom sheet of wax paper as you roll. Wrap log with plastic wrap & freeze at least 1 hour or overnight, or until dogh is firm enough to slice.
Preheat oven to 325 degrees. Grease large cookie sheet. Remove log from freezer. With a sharp knife, cut log crosswise into 1/4" thick slices. Place slices, 1" apart, on cookie sheet.
Bake cookie 14 - 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. Makes 3 dozen.