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Location: Texas, United States

Friday, October 27, 2006

Candy Corn Cookies

¾ cup (1 ½ sticks) butter, softened
¾ cup sugar
1 egg
1 ½ tsp vanilla
2 ¼ cups flour
¼ tsp salt
¼ tsp baking powder
¼ tsp yellow food coloring
¼ tsp red food coloring

In large bowl of mixer, beat together butter and sugar at medium speed until light and fluffy. Mix in egg and vanilla. Add flour, salt, and baking powder; mix on low speed until combined. Remove ¼ cup of the dough; set aside. Add yellow food coloring to the remaining dough and mix until the color is even. Remove one cup of the yellow dough; set aside. Add red food coloring to the remaining dough and mix until color is an even bright orange.

Cut an 11 X 6” piece of medium weight cardboard (like from a cereal box). Fold in half lengthwise and cover with foil. Roll white dough into 11-inch strip. Press into “V” shape of covered cardboard. Roll the orange dough in the same manner and press on top of white dough in cardboard mold. Repeat with yellow dough, pressing on top of orange dough. Press firmly into cardboard mold. Wrap foil around cardboard mold to hold it in shape. Refrigerate at least one hour or until dough is very firm. Remove cardboard form. Use large knife to slice dough into ¼-inch this triangles. Place on ungreased or parchment-lined baking sheets. Gently shape edges as needed to make candy corn shape. If dough becomes too soft to cut easily, refrigerate until firm. Bake in 350 degree oven for 10 minutes or until set but not browned. Cool on wire racks. Makes 3 dozen cookies.



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