I noticed something.
I noticed that – while I don’t like candy corn (like, AT ALL) – I clearly like making candy corn-themed treats.
And there seems to be no stopping me:
Don’t freak out – these are SO easy. Easier, in fact, than cut-out cookies, IMHO.
Simply whip up a batch of sugar cookie dough (I’ve got one here but any will do), and divide into thirds, tinting one third orange and one third yellow.
Roll out the doughs and chill till firm.
Then stack the doughs, trim the long edges and roll up tightly. Trim the ends, roll in some non-pareils if you like and freeze till solid.
Then slice and bake!
I mean, you have to admit, that color combination is hard to resist this time of year.
These cookies are perfect for parties or goody bags, and would be a big hit at a classroom celebration!
And if making cookies from scratch is not your thing, I’ve gotcha – scroll to the bottom of the recipe, and you’ll see a hack for using a tube of refrigerated cookie dough.
How do you feel about candy corn?
2 sticks (16 tablespoons) unsalted butter, room temperature**
1 cup sugar
1 egg, room temperature
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
Orange and yellow food coloring (I prefer the gel to the liquid – the colors are more vibrant and the gel doesn’t affect the texture of the dough)
about 1/2 cup nonpareils (optional)
Beat the butter and sugar till light and fluffy. Scrape down the sides, add the egg and vanilla and beat again. Scrape down the sides. Add the flour, baking powder and salt and beat on low till the dry ingredients are moistened. Increase the speed to medium and beat till ingredients are completely incorporated. Scrape down the sides.
Remove 2/3 of the dough, divide it into 2 balls and set aside. Add yellow food coloring to the dough in your mixer and beat till the color is completely incorporated, adding more if needed till the desired shade is reached. Remove the dough and set aside. Add one of the reserved balls to the mixer, along with the orange food coloring, and beat till the color is completely incorporated, adding more if needed till the desired shade is reached.
Working with one ball at a time, pat into a rectangle and roll between 2 sheets of waxed paper, into a rectangle about 8″ x 11″, and about 1/8″ thick. Refrigerate till firm but still pliable (about an hour).
Remove dough from refrigerator. Pour the nonpareils into a shallow rectangular dish (such as a 9 × 13-inch pan).
Peel off the top sheet of waxed paper from all of the doughs, placing the yellow dough in front of you. Lift the orange dough and flip it over onto the yellow dough, then remove the waxed paper. Lift the white dough and flip it over onto the orange dough, then remove the waxed paper. Gently go over the stack once or twice with your rolling pin, to help the layers adhere. Trim the long edges so they are straight.
Beginning with the long side, tightly roll up the dough. Trim the ends and transfer the log to the nonpareils – roll until completely coated. Wrap in plastic wrap and freeze till firm (or up to 2 months).
Pre-heat oven to 325 degrees; line 2 baking sheets with parchment paper. Unwrap the dough and place on a cutting board. Slice into 1/4″ thick cookies and place about an inch apart on your baking sheets. Bake for 8 – 10 minutes, or till tops are no longer shiny. Transfer to a cooling rack to cool completely.
**To make these cookies using refrigerated cookie dough: Divide the dough into thirds. Working with one-third at a time, add 2 tablespoons of flour and your food coloring, and mix till well combined (you can use your hands if you like; I recommend rubber gloves to prevent staining). Proceed as above.
This delicious recipe brought to you by Sheri Silver