Red Hot Cookies

1. Preheat oven to 375ºF.

2. For the cookies, cream the butter and sugar in the bowl of an electric mixer. Add egg, vanilla, cinnamon and vanilla bean seeds.

3. In a food processor, process the cinnamon candies into a powder (a few chunks are okay). Add to butter mix.

4. Mix in flour, baking powder, cream of tartar and salt until fully incorporated.

5. Drop by tablespoonfuls onto a lined baking sheet. Bake 8–10 minutes or until done.

6. Remove and let cool.

7. Meanwhile, prepare the frosting. In a medium saucepan, boil water and cinnamon candies until candies are dissolved.

8. In the bowl of an electric mixer (with the whisk attachment) cream butter, vanilla bean and vanilla. Add the cinnamon water.

9. Mix in powdered sugar.

10. Pop in the refrigerator for about 15–20 minutes to firm up.

11. Scoop frosting into a Ziploc bag (or piping bag), snip if a corner and squeeze out to frost the cookies.