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Saturday, 20 October 2012

Candy Corn Sugar Cookies

Candy Corn Sugar Cookies Recipes :
1 batch sugar cookie dough (I love this one)
Yellow and Orange food coloring (the paste works much better)
Optionals: sprinkles, sanding sugar, melted white almond bark
1.  Prepare your sugar cookie dough according to directions.  Once ready, divide dough into 3 equal portions.

Candy Corn Sugar Cookies
2. Line a standard size loaf pan with plastic wrap, making sure the ends hangover.
Candy Corn Sugar Cookies
3.  Leave one section of dough, as is, and color the other two sections.  One yellow and the other orange.  Gently press layer of uncolored dough into bottom of pan and smooth flat, keeping it at least 1/2-3/4 inches high.  If you are using a smaller batch of dough, just press it half way down the pan.  The important part is keeping the dough at least a 1/2 inch thick.
Candy Corn Sugar Cookies
4.  Gently press yellow portion of dough on top of uncolored dough, and smooth flat.
Candy Corn Sugar Cookies
5.  Repeat again with orange dough.
Candy Corn Sugar Cookies
6.  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.
Candy Corn Sugar Cookies
7.  When ready, remove plastic and dough from pan. Slice loaf into 1/4 inch slices. Trim top of slice to make straight line.  Cut each slice into triangle shape and dip top side in sugar if desired.
Candy Corn Sugar Cookies
8. Bake according to sugar cookie directions.  Cool completely and then if desired, dip ends in almond bark or white chocolate and decorate with sprinkles.
Candy Corn Sugar Cookies
Enjoy!
Candy Corn Sugar Cookies

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