Cinnamon Triangles

Prep 10 m
Chill 120 m
Bake 6 m



  1. 1 of 5 In large bowl, beat butter and sugar until creamy and smooth, 2 minutes. Beat in egg and salt. On low speed, gradually beat in flour until well blended. Stir in crushed red-hot candies. Divide dough into 4 equal disks. Wrap in plastic wrap; refrigerate for at least 2 hours.
  2. 2 of 5 Heat oven to 375 degrees F. Line baking sheet with nonstick foil or regular foil sprayed with nonstick cooking spray.
  3. 3 of 5 Place one disk on lightly floured surface; place piece of waxed paper on top. Roll out to 1/4-inch thickness. Cut into about 22 cookies using triangle template; place on baking sheets. Reroll; cut out scraps. Repeat with remaining dough, for a total of about 7 dozen cookies.
  4. 4 of 5 Using 3/4-inch cutter, cut out centers from cookies. Fill each center with scant 1/4 teaspoon crushed candies.
  5. 5 of 5 Bake in 375 degrees F oven 6 minutes, until edges are golden. Let stand on sheets 2 minutes. Transfer to rack; let cool.
Nutrition Information for Cinnamon Triangles
Servings Per Recipe:
Per Serving: 6 g carb., 1 g Fat, total, 46 kcal cal., 1 g pro., 8 mg chol., 1 g sat. fat, 0 g fiber, 16 mg sodium