Cinnamon Red Hots Shortbread Cookies

Cinnamon Red Hots Shortbread by BakingdomSo, I didn’t watch the Super Bowl yesterday. In fact, I didn’t even know it was Super Bowl Sunday until right around lunchtime, when I saw something mentioned on Facebook.

I’m sure it’s no great surprise that I’m not into sports. I mean, I dunno…I grew up watching football, cheering on the Colts. Basketball was a part of my daily life. I mean, hello? I grew up in Indiana. I get sports. I get the rules. I know what’s going on… Hockey is fun.

I just don’t care. Except when I go to live games…those are fun. What with the snow cones and cotton candy and whatnot. Otherwise, meh. I’d rather bake something, glue something, or sew something. Or go hiking or camping or bike riding. Or watch Galaxy Quest or Brave or Harry Potter for the bajillionth time. Or read.

Last night, around 7:30 (PST…so pretty much around the time the game was ending), my friend Tina asked me if we watched the game. I’m pretty sure she knew that was a big fat no, but I told her no anyway (neither did she). And also, that I didn’t even know who was playing (neither did she…we are so with it).

Seriously. Even last night, after the game was pretty much over, I still didn’t even know who was playing.

Turns out it was the Ravens and the 49ers, in case you were wondering.

Actually, when I was a kid, I loved the 49ers. Oh, Joe Montana! Be still my heart! And also, hubba hubba.

The only thing I knew for certain about yesterday’s game was something about the power going out. Uh…oopsy.

So anyway…I haven’t looked it up, but I’m under the impression that the Ravens won?

Whatever. I made cookies. For Valentine’s Day. They have cinnamon and red hots candy in them.

And they are absolutely the best shortbread cookies I have ever had.

Cut Red Hots DoughI followed my usual shortbread formula for these, but with the added fun of crushed red hots candies, whish add a great sweet cinnamon flavor, but they also make the cookies fun and pink. Win-win.

I like to roll my shortbread cookies on the thicker side. I don’t like crisp, browned shortbread. Shortbread should be light, buttery, and flaky, so I roll the dough to about 3/8 of an inch thick.

Toast StampI decided that since Valentine’s Day is on its way, and since cinnamon and red hots are all, you know, hot stuff Valentiney, why not make the cookies even sweeter? I pressed my cookies with this toast stamp that, so far, has failed to work on toast, but has been most excellent on cookies. Glad it hasn’t been a total waste.

I Love You ShortbreadIt really works wonderfully on cookie dough. If you do this, just be sure to press down evenly on all of stamp. You can also use regular stamps (well cleaned or only for food use) to achieve the same effect. Although, I find that regular stamps work better with plain shortbread.

Cookie Cutter PressesIf you don’t have any stamps, you can also use cookie cutters to add shapes to your dough. I just used varying sizes of heart shaped cutters, and pressed them gently into the dough (just enough to leave an impression).

Red Hots Candy Shortbread by BakingdomAdmittedly, these cookies come out of the oven looking a little poxy. Just tell your Valentine that their love gives you a fever, and…you know…I don’t know, they’re themed cookies. ;)

It doesn’t even matter, because these are really wonderfully delicious. They have all the great flaky butteriness of plain shortbread, with the added benefit of sweet, spicy, fragrant cinnamon. They’re pink and candy filled, and truly my favorite flavor of cookie that doesn’t have chocolate in it.

Now, if you’ll excuse me, I’m off to dip some of these in chocolate, because chocolate.

Enjoy!

Cinnamon Red Hots Shortbread
Makes 8 to 10 cookies, depending on how big you cut them

**For vegan/dairy free and gluten free recipes, make sure all of your sugars and candies are vegan and dairy and gluten free**

Ingredients

1 cup (2 sticks) unsalted butter, softened (margarine for vegan/dairy free)
1/2 cup confectioners’ sugar
1/2 teaspoon salt
2 1/4 cups flour (GF flour for gluten free)
6 tablespoons crushed red hots candies
1 teaspoon cinnamon extract
1/2 teaspoon vanilla extract
sugar, sprinkles, or red hots for garnishing, optional

Preheat oven to 300 degrees.

In the bowl of a standing mixer, beat the butter and confectioners’ sugar together until light and fluffy. Add the salt, flour, and crushed candy, and continue beating until everything is fully incorporated and the mixture resembles wet sand with large clumps. Stir in the extracts just until a soft, smooth dough forms, about 30 seconds. If the mixture is very dry, stir in a little cream to pull it together.

Transfer the dough to a lightly floured work surface, and shape as desired (press into a shortbread pan or mold, press individual cookies, or roll to about 3/8-inch thickness and cut) and sprinkle with the sugar or sprinkles, if desired. If using candy, don’t add it until the cookies come out of the oven.

Bake for 30-35 minutes in a shortbread pan, or 25-30 minutes as large cookies. Bake for 15 minutes for smaller bite sized cookies.

Allow to cool completely before serving.

Recipe by Darla

Cinnamon Red Hots Shortbread Cookies by Bakingdom

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Comments

  1. says

    Cinnamon Red Hots are my and Jon David’s favorite!! WE buy the big boxes and eat them until our bellies burn. Maybe that’s not healthy, but whatevs. Can’t wait to try these!!

    Also, we had an actual Superbowl PARTY at our house, and I was still confused about the game.

  2. Sydney says

    My grandpaw used to keep these candies in his house at all times! They are my favorite, but we haven’t been able to find any in any stores around here! Do you happen to know which brand cinnamon candies these are?

  3. Beth says

    You mentioned adding cream in the directions but I don’t see it in the ingredients list. Please advise. Eager to try these. My husband loves cinnamon red hots.

  4. Renee says

    These cookies look so sweet, I can’t wait to try them!! One question, crushing red hots is not an easy task…I tried to do it once in a mini processor but I didn’t really work. Any suggestions?

  5. says

    Hello Darla~I adore these Red Hot SB cookies! I will be featuring them on my FB blog with your link .
    Your photos are beautiful along with the presentation to match.
    I’ve got a Parisian themed toast cutter that I’d like to try this recipe with, it would make a nice gift for any occasion. Thanks for sharing!

    Sweet wishes,
    Sara

  6. says

    I messed this recipe all up, but they were delicious anyway. I was trying to make it from memory and put in 1 cup of granulated sugar instead of 1/2 cup powdered. They were so dry I left out the 1/4 cup of flour and had to add an egg to get the dough to come together. They were the wrong consistency to roll out, so we rolled them in balls and pressed them flat with a glass dipped in sugar. They were very yummy! I’m glad I have 6 kiddoes to gobble these up or I’d be tempted to eat them all myself.

  7. caroline180 says

    I have been adding red hots to my shortbread cookies at Christmas for a dozen years. My family loves them.
    I love the idea of stamping them. I have always done them as slice and bake. Yours look really appealing.

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