Friday, September 24, 2010
Cute Candy Corn Cookies
Here is a great, fun Fall recipe for those of you in the crisp-and-cooler-weather baking mode. You can stir up a batch to eat now, or throw some in the freezer to serve at parties later on in the season. My family all loves the buttery taste of them, and they have quickly become a Fall favorite at our house. Get a head start by shaping and chilling the homemade dough ahead of time. When you're ready, just slice and bake!
Candy Corn Cookies
1-1/2 cups butter (no substitutes), softened
1-1/2 cups sugar
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
yellow and orange food coloring
In a mixing bowl, cream butter and sugar. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Divide dough in half. Tint one portion yellow. Divide remaining dough into two-third and one-third portions. Color the larger portion orange; leave smaller portion white.
Shape each portion of dough into two 8-inch logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push the sides in at a slight angle. Top with white logs; form a rounded top. Wrap in plastic wrap. Chill for 4 hours or until firm.
Unwrap and cut into 1/4-inch slices. Place on ungreased baking sheet and bake at 350 degrees for 10-12 minutes or until set. Cool. Yield: about 4 dozen.