Tuesday, October 30, 2012

Candy Corn Cookies

*~*Happy Halloween*~*




These Candy Corn Cookies will be sure to bring a smile to your little trick-or-treaters this year!     If you're stuck at home because of Superstorm Sandy today, spend the afternoon baking.  These are super fun to make.

Begin by whipping up a batch of sugar cookie dough.  This is my go-to recipe.  It's called No Fail Sugar Cookies, and I found it online several years ago.  The cookies are soft and have a delicious buttery flavor.  What I love most about this recipe is that the cookies don't spread or puff up very much, so you can use detailed cookie cutters and have fantastic results, especially if you plan to decorate the cookies with fondant or royal icing. 

Color 1/3 of the cookie dough yellow, and 1/3 of the dough orange.   Leave the other 1/3 of the dough uncolored.

Line a standard sized loaf pan with plastic wrap, and press the white dough in the bottom of the pan.






Next, press the orange dough evenly in the pan, followed by the yellow.









Fold the plastic wrap up over the dough and refrigerate for several hours, or overnight.







 Once chilled, pull the dough out of the pan.  It comes out easily with a tug on the plastic wrap.  Unwrap the dough and place on a cutting board.






Slice the dough into 1/4 to 1/2 inch slices (depending on how thick you like your cookies!).






Cut each slice into triangles.  Trim the ends and set them aside.  You can bake them as little mini cookies!






Place the cookies on an ungreased cookie sheet (line with parchment paper if you'd like), and bake 10-15 minutes, depending on the thickness of your slices.  You want the edges to just begin to turn golden brown. 







Have a fantastic time baking these yummy treats!   Enjoy!!



No Fail Sugar Cookies

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (almond extract, lemon extract, etc.)
1 tsp. salt
Cream butter and sugar until light and fluffy.  Add eggs and vanilla.  Mix well. Mix dry ingredients and add a little at a time to butter mixture.  Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours


Roll to desired thickness and cut into desired shapes.  Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.  This recipe can make up to 5-dozen 3” cookies.
 

2 comments:

  1. How cute are they-and the recipe looks so simple to make. I love recipes that don't take too much time in one stretch, so I can do some effort one day and finish up the next day. Thanks!

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    Replies
    1. Thank you! The recipe is very easy. I use it for all my cut out sugar cookies! :)

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