Someones we just want something sweet, and sometimes it’s a little spicy. This Valentine’s day you can give your sweetie a special box of Mike and Ike candy or Hot Tamales for Valentine’s Day to show them how you really feel. Are they a sweetie or a hottie? One box of the holiday candy can say it all!
We were sent a selection of the Mike and Ike and Hot Tamales Valentine candies to help celebrate Valentine’s Day. Each box is 5 oz of Passion Mix or Fierce Cinnamon candies with special Valentine’s greetings and to and from label spots.
We’ve loved sampling the Mike and Ike candies as well as the Hot Tamales. But a couple of the boxes of Hot Tamales have been saved to try this fun recipe that came with the candy. Wouldn’t your Valentine love a plate of warm and spicy Snickerdoodles to go with their candy?
HOT TAMALES Snickerdoodles
Servings: 2 dozen
- 1/2 cup (4 oz) HOT TAMALES Candies, coarsely chopped*
- 1/4 cup (2 oz) salted margarine, softened
- 1/4 cup (2 oz) shortening
- 3/4 cups (5.6 oz) granulated sugar
- 1 egg
- 1 1/2 cups (6.75 oz) all-purpose flour**
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- pinch of salt (increase to 1/4 tsp if using unsalted margarine)
- 4 teaspoons granulated sugar
- 4 teaspoons ground cinnamon
*The candy is quite sticky so the best way to chop it is with a lightly oiled knife.
**To make this gluten free use 1 cup White Rice Flour and 1/2 cup Tapioca Starch
- Line two cookie sheets with parchment paper and set aside.
- Using an electric mixer, cream together the margarine, shortening and ¾ cups sugar. Add the egg and beat until thoroughly combined.
- In a separate bowl, combine all dry ingredients. Add the dry ingredients (except the candy) into the creamed mixture and mix until just combined. Add the chopped candy and mix until the candy is evenly distributed, a few minutes more.
- Refrigerate the dough for at least 15 minutes (this makes it easier to handle).
- Preheat the oven to 375 degrees.
- Combine the remaining sugar and cinnamon in a small bowl. Form dough into balls the size of small walnuts (I use a tablespoon cookie scoop). Roll the balls of cookie dough in the cinnamon sugar.
- Place the cookies two inches apart on the cookie sheets. Bake for 8 minutes, rotating the cookie sheets in the oven at the halfway point. They are done when they look puffed in the middle and slightly brown at the edges (the tops of the cookies will form cracks). Be careful not to overcook.
- Remove cookie sheet from the oven and let cookies sit on it for another minute or so before removing to cooling rack; cookies will flatten out as they cool.
- These cookies are best served warm, straight out of the oven, but they can be stored in an airtight container for up to two days.
Find Mike and Ike and Hot Tamales Online: