Ingredients

The following ingredients have 4 Servings
  • 2 sticks unsalted butter
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar
  • 1/2 cup grounded up red hots
  • 1/4 cup cornstarch
  • 1 3/4 cup all purpose flour
  • 6 oz white chocolate bark or almond bark

Instruction

  • Using a food processor, grind up the red hots until they are in powder form. You will need 1/2 cup grinded up for the cookie, grind a little more if you would like to dust the chocolate on top.
  • In a large bowl, mix the butter up for a few minutes until it’s light and creamy. Add in the vanilla, flour, powdered sugar, 1/2 cup grinded red hots and cornstarch and mix until everything is well combined and the dough comes together. If the dough seems crumbly, mix a little more and it will come together.
  • Divide the dough in half and roll into a log that is about 6 inches long. Wrap the log up in plastic wrap and refrigerate for at least an hour or longer.
  • Set the dough out for a few minutes and preheat the oven to 350 degrees.
  • Slice the dough into 1/2 inch slices and place onto a cookie sheet about 2 inches apart. Bake for 10 minutes and allow the cookies to cool for 5 minutes before moving to a cooling rack or wax paper.
  • Once the cookies are cooled, melt down the chocolate bark either using a double broiler method or 30 seconds in the microwave, stir and another 10-20 seconds until it’s melted. Dip each cookie, drizzle with chocolate or decorate however you would like.
  • Store in an airtight container. These are really good second day! The red hot taste will become stronger as they completely cool.