Red Hot Cookies

· 1 and 1/2 cups all-purpose flour*

· 1 teaspoon cream of tartar

· 1 teaspoon baking powder

· 1/2 teaspoon baking soda

· 1/4 teaspoon salt

· 1/2 cup (1 stick) unsalted butter, room temperature

· 3/4 cup Dixie Crystals Extra Fine Granulated Sugar

· 1 large egg

· 2 teaspoons vanilla extract

· 1/4 cup Red Hots, crushed

· 1/2 cup Dixie Crystals Confectioners Powdered Sugar

· Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.

· In a medium bowl, whisk together flour, cream of tartar, baking powder, baking soda, and salt. Set aside.

· In a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined. Stir in crushed red hots until evenly distributed (either by hand or with the stand mixer).

· Place powdered sugar in a medium-sized bowl. Roll one heaping tablespoon of dough into a ball and coat in powdered sugar. Place on prepared baking sheet, leaving about 1-inch for spreading.

· Bake for 8-10 minutes, until centers are set. The cookies will not look browned or cooked, but they are (they will finish cooking while cooling on the cookie sheet).

· Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.


· To crush the red hots, place in a plastic bag and smash then with a rolling pin.

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