Cinnamon-Candy Cookies

Directions

1. 1
   Place Red Hots in a food processor; process until fine and powdery. Add flour; pulse to combine.
2. 2
   In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually beat flour mixture into creamed mixture.
3. 3
   Shape into two 8-in. rolls; wrap each roll in plastic wrap. Refrigerate 1 hour or until firm.
4. 4
   Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2-in. apart on ungreased
5. 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. 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. 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.