Sparkling Candy Corn Cookies Recipes

CANDY CORN COOKIES

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.

SPARKLING CANDY CORN COOKIES

Steps:

• Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.
• Combine butter and 1 cup sugar in bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.
• Divide dough into thirds. Press one-third white dough evenly onto bottom of prepared pan. Place another one-third dough back into same bowl. Add small amount of orange food color; mix until color is well mixed. Press orange dough evenly over white dough in pan. Place remaining one-third dough into another medium bowl. Add small amount yellow food color; mix until color is well mixed. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate at least 2 hours or overnight until firm.
• Place remaining 1/2 cup sugar in bowl; set aside.
• Heat oven to 375°F.
• Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1 inch apart onto ungreased cookie sheets. Bake 7-10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto cooling rack. Cool completely.
• Store in loosely covered container.

SPARKLING CANDY CORN COOKIES

Steps:

• Line bottom and sides of a 9x5 inch loaf pan with waxed paper or plastic wrap. Set aside.
• Combine butter and 1 cup granulated sugar in a large bowl; beat at medium speed until creamy.
• Add egg, orange juice,orange zest and salt.
• Combine, beating until well mixed.
• Reduce speed to low; add flour and baking soda. Beat until well mixed.
• Divide dough into thirds.
• Press one third of white dough evenly onto bottom of prepared pan.
• Place another one third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan.
• In another bowl, place remaining one third of dough. Add small amount of yellow food color; mix until color is well blended. Press yellow dough over orange dough in pan.
• Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
• Place remaining 1/2 cup granulated sugar in large bowl; set aside.
• To bake cookies, invert loaf pan to remove dough. Peel off waxed paper.
• Place layered dough onto cuttingsurface. Cut loaf crosswise into 1/4 inch slices using sharp knife, trimming edges to make even.
• Cut each slice into 5 or 6 wedges. Place 1 inch apart onto ungreased cookie sheets.
• Bake in a preheated 375 degree oven 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets.
• Immediately place warm cookies in bowl with sugar, roll in sugar to coat.
• Place cookies onto cooling rack. Cool completely.
• Store in loosely covered container.