Thursday, October 14, 2010
Cookie Recipe #285 - Candy Corn Cookies
Another Halloween recipe that looks like one of the most popular Halloween candies, today's cookie is a sugar cookie with three layers-each layer containing a different flavor. You can start with a package of pre-made refrigerated sugar cookie dough (18 ounces) or you can make your own as follows.
Ingredients: 1 1/2 cups powdered sugar, 1 cup butter, softened, 1 teaspoon vanilla, 1/2 teaspoon almond extract, 1 egg, 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar OR 1 package (18ounces)refrigerated sugar cookie dough plus 1/2 cup all-purpose flour. 1 teaspoon grated lemon zest, 1/8 teaspoon yellow food coloring paste, 1 1/2 teaspoons grated orange zest, 1/4 teaspoon orange food coloring paste, 1/2 cup white chocolate chips, orange and yellow colored sugars.
Instructions: Mix powdered sugar, butter, vanilla, almond extract and egg. Stir in remaining ingredients until thoroughly mixed. (If using refrigerated dough, mix dough and flour together until combined). Divide dough into 3 equal portions. To one portion add lemon zest and yellow food coloring. To another portion add orange zest and orange food coloring. Leave remaining portion plain. Cover and refrigerate at least 2 hours.
Preheat oven to 350 degrees. Divide each dough section in half. Roll 1 piece of each color into a 12-inch long rope. Transfer ropes to a lightly floured work surface, side by side and lengthwise, with the orange rope in the middle. Place parchment paper over dough; gently roll into a 15x4-inch rectangle. Remove parchment paper. Using a knife, cut dough into 12 equal triangles.
Transfer triangles, 1 inch apart, to an ungreased baking sheet. Push a ruler against sides of triangles to straighten edges. Repeat with remaining dough. Bake until lightly browned, 9-11 minutes; let cool for 1 minute. Transfer cookies to a wire rack; cool completely.
In a small microwave-safe bowl, microwave white chocolate until melted, about 1 minute. Stir until smooth. Dip wide end of cookies into chocolate then into colored sugars. Let stand until set.
Makes about 2 dozen cookies.
Sugar cookie recipe-"Betty Crocker's 40th Anniversary Edition Cookbook", Prentice Hall, New York, 1990. Candy Corn Cookies Recipe-"Great American Home Baking Cookie Collection", MM International Masters Publishers AB, Pittsburgh, PA.