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In a medium bowl, beat butter and sugar with a hand mixer until light and fluffy. Mix in egg yolk and vanilla until smooth. Add flour, baking powder and salt all at once and mix to combine. Mix in 1 1/2 tablespoons crushed red hot candies. TIP: Dough will look crumbly at first, that's normal!
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In a medium to large saucepan, heat water, sugar and Red Hot candies until it come to a boil and candies begin to melt. Turn off heat. Peel and quarter apples. Add apples to red syrup and turn heat to high, stirring often. Bring to a full boil until the syrup is almost boiling over; then lower heat to medium.
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Recipe Instructions. Step 1: Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Step 2: Add egg and vanilla and mix until combined. Step 3: Slowly mix in salt and flour, being careful not to over mix.
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Preheat oven to 350 degrees. Lightly grease a cookie sheet with cooking spray or line with non-stick foil. Cream together the butter, egg & sugar. Add in the vanilla & cornstarch. Slowly beat in the flour. Fold in the cinnamon candies. Scoop dough into tablespoon size balls & place on cookie sheet about 2 inches apart ~ cookies don't really.
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How to Make Red Hot Cookies. Preheat your oven to 350 degrees F and make sure your ingredients are at room temperature before you begin. Cream together the Butter and Granulated Sugar in a large mixing bowl with a hand mixer or in the large bowl of a stand mixer. Scrape down the sides of the bowl as needed.
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Beat in the egg until completely incorporated. Gradually beat flour mixture into butter mixture until combined. Fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until lightly browned, 8 to 11 minutes.
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Using an electric mixer, beat butter and sugar in a large bowl until smooth. Beat in egg and vanilla. Stir in the dry ingredients. Roll dough out on lightly floured surface. Cut into heart shapes and place on ungreased baking sheets. Dot cookies with red hot candies. Bake until golden, 8 to 10 minutes. Let stand on cookie sheet for 2 minutes.
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Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the sugar. Add in the flour mixture, stirring until just incorporated.
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Whisk together flour, baking powder, baking soda, and salt. Cut in butter with a pastry cutter, or pulse in a food processor until mixture looks like sand. Mix in sugar. Mix in beaten eggs and shape into a ball. Divide into two pieces and form into two disks. Wrap in plastic wrap and chill for one hour. Cut out shapes and place on baking sheets.
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Step 1 - Heat Oven - Preheat the oven to 350 degrees Fahrenheit. Step 2 - Crush Candies - Place the red hot candies in a ziplock bag. Then gently crush them with a rolling pin or mallet. Step 3 - Cream Butter - In a large bowl, cream together the butter and sugar. Combine with a hand held or stand up mixer until light and fluffy.
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan. Remove and reserve the apple tops, then remove all but the bottom 1/2 inch of the cores. Arrange in the baking dish. In a small bowl, mix together brown sugar, cinnamon Red Hot candies, and cinnamon. Fill each apple with the mixture, then replace the apple tops.
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Peel and slice apples and add to a greased 9 X 13 (any size will work) baking dish. Top with Red Hots candy. For a mild cinnamon flavor add 1 cup of water, for medium cinnamon flavor add 1/2 cup of water. For full-on cinnamon flavor, add no water. Bake for 45 minutes at 350 degrees, stirring the dish a few times to make sure the Red Hots melt.
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Instructions. In a small bowl, whisk together the flour, baking soda, and salt; set aside. Using a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth, about 2 minutes. Beat in the eggs one at a time until thoroughly.
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Cream Butter, Vanilla, Almond Extract, Salt and Sugar together in the bowl of a stand mixer. Whip until light in color and fluffy. Scrape down the sides and bottom of the bowl and add the eggs. Whip again until fully incorporated.
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Preheat oven to 350° F. Grease light-colored baking sheets with nonstick cooking spray, line with parchment paper or use a silicone baking mat and set aside. Place Red Hots into a plastic food storage bag and crush using a rolling pin or mallet. You could use a food processor, but a rolling pin works just as well.
