Monday, October 31, 2011

Candy Corn Sugar Cookies

Happy Halloween!  These are sooo cute, and they're simple to make!  I've seen similar ideas on the internet in years past, but finally decided to make them after being reminded of the idea from Our Best Bites, and plus, their pics made it look so easy!  I won't include step-by-step pics, but they are helpful to look at for this particular recipe, so head over to their blog to check them out. 

These cookies turned out much smaller than I expected, but that wasn't a bad thing; I was making them to send to school with my 5-year old, to share with his class.  Since they turned out so small, I sent 2 for each child.  The recipe made so many that we enjoyed some last night with hot chocolate after carving the pumpkin.  I didn't count how many these made, but it was enough to send 30-something into the school and have about 20 or so leftover. 
To make these, you take sugar cookie dough, and divide it into thirds.  You leave one third as-is, color one orange, the the last one yellow.  To do this, I broke out the kitchen scale to make sure they were all the same size, but you can just guess.  I also used Wilton gel food colors, and used my Kitchenaid to mix them in.  It was already "dirty" from mixing up the dough in the first place, so I just put each color in by itself and let the machine do the work.  (I did yellow first, since it was the lightest color).  Then you press the 3 colors into a loaf pan in layers, stick that in the fridge to firm up, slice up the loaf, and cut those slices into triangles. 
I used their sugar cookie recipe for this, and it turned out really well- it's a yummy sugar cookie recipe. 
Candy Corn Sugar Cookies
from Our Best Bites

1 batch sugar cookie dough (recipe below)
yellow and orange food coloring

1.  Divide prepared sugar cookie dough into three equal portions. Leave one as is and color one other portion yellow and another portion orange with food coloring.  I used my Kitchenaid to really mix it in there.

2.  Line a standard loaf pan with plastic wrap. Gently press layer of uncolored dough into bottom of pan and smooth flat, keeping it at least 1/2-3/4 inches high (you don’t have to use the whole pan if you have a small batch of dough) or larger if desired. Use plastic wrap to get them in there without getting it all over your hands.  Layer orange dough on top of previous layer and smooth. Finally layer yellow dough and smooth on top. Wrap plastic over dough and chill until firm, 30-60 minutes in freezer or 1-2 hours in fridge. Or you can store the dough in fridge for 2-3 days before baking.

3.  Remove plastic and slice loaf into 1/4 inch slices. Trim top of slice to make straight line, if needed. Cut each slice into triangle shape.  Bake according to sugar cookie directions. Cool completely and then if desired, dip ends in almond bark or white chocolate and decorate with sprinkles (I left mine plain).

Our Best Bites Sugar Cookie Dough
from Our Best Bites
1 cup real butter (no substitutions!)
1 cup sugar
1 egg
1 1/2 tsp. almond extract (or other flavor of your choice, like vanilla)
3 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt

1.  Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.  Add flour, baking powder and salt.  Mix just until combined. 

2.  When ready to bake, bake at 350 F for 7-9 minutes.
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2 comments:

azoresgal said...

Ohhhhh your cookies look fabulous !! What a great idea :) I am sure all the kids at school loved them :)

What A Dish! said...

Obrigada! :) You should make them next Halloween!