CANDY CORN COOKIES
Get a head start on these buttery cookies by shaping and chilling the homemade dough ahead of time. When you're ready, just slice and bake the tricolor treats. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. , Divide dough in half. Tint 1 portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion plain., Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push sides in at a slight angle. Top with plain logs, forming a slightly rounded top. Wrap and refrigerate until firm, about 4 hours., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake until set, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CANDY CORN CAKE MIX COOKIES
Easy Halloween candy corn cookies made with cake mix, eggs, oil, and candy corn.
Provided by Jaclyn Shimmel
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or a silicone baking mats and set aside
- Add cake mix, oil, and eggs to a large bowl. Mix well to combine. Stir in candy corn.
- Using a medium cookie scoop or a heaping Tablespoon, scoop cookie dough out onto the cookie sheet, placing them about 2 inches from one another. Check the bottom and sides of the dough ball to make sure that no candy corn are exposed. Cover any you see with a bit of dough. This will prevent the candy corn from coming into contact with the baking sheet and melting into a sticky mess.
- Bake for 9-11 minutes. When they just start to turn golden on the edges, remove them from the oven. Allow them to cool right on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool fully.
Nutrition Facts : Calories 159 calories, ServingSize 1
GIANT CANDY CORN COOKIES
Cute and easy cookies which look like huge pieces of candy corn. A great way to make decorated cookies for Fall, Halloween or Thanksgiving with minimal hassle. No re-rolling of dough and no icing! Would be great for the kids to help with. I am posting this recipe as it appeared in the October 1999 issue of Parents; however, any stiff sugar cookie dough suitable for rolling could be substituted for the box mix, egg, water and butter and then colored and shaped. I made these for my son's preschool class with Mean Chef's recipe #76294 dough, which required an extra teaspoon of cocoa for the brown dough. I rolled the dough into super long ropes and cut it all at once. I also made really large cookies, about 5 or 6 inches, and baked at 350 for 11 minutes. Remember when the cookies bake, the color of dough will lighten up a bit, so use plenty of food coloring.
Provided by LonghornMama
Categories Drop Cookies
Time 2h31m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cookie dough according to package directions for rolled cookies.
- Divide dough into thirds. Tint one third yellow and one third orange with food coloring. Tint remaining third brown by mixing in cocoa and 2 drops red food coloring.
- Chill dough until firm, about 1 hour.
- To make cookies, pull off about 1/4 of each color dough and roll into a 1/2-inch thick rope. On a sheet of waxed paper, lay ropes horizontally next to each other, with orange in the middle. Cover with another sheet of waxed paper.
- Roll ropes out until dough is 3-inches wide. Remove top sheet of waxed paper. Trim edges. Cut into triangles (like this:VVVVVV).
- Arrange cookies 1-inch apart on greased baking sheets (I use parchment paper instead of greasing).
- Bake at 375° for 6-7 minutes, or until edges just begin to turn golden.
- Cool 1 minute on sheets. Transfer to wire racks and cool completely. Repeat with remaining dough.
Nutrition Facts : Calories 13.7, Fat 1.4, SaturatedFat 0.8, Cholesterol 8.6, Sodium 13.2, Carbohydrate 0.1, Protein 0.2
CANDY CORN COOKIES
Nibble away on sweet cookies that make you think you're eating candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 114
Number Of Ingredients 5
Steps:
- Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
- On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
- Divide remaining dough in half. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough. Refrigerate 1 1/2 to 2 hours or until firm.
- Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
- Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 15 mg, Sugar 2 g, TransFat 0 g
CANDY-CORN SUGAR COOKIES
These petite fall treats will charm all but the grumpiest ghouls. Simple sugar cookies are garnished with candy corn pieces for a sweet fall treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
- Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
- Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
- Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.
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