Candy Corn Conversation Cookies Recipes

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CANDY CORN COOKIES



Candy Corn Cookies image

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

1-1/2 cups butter, softened
1-1/2 cups sugar
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Yellow and orange paste food coloring

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 COOKIES



Candy Corn Cookies image

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

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Betty Crocker™ orange gel food color
2 oz semisweet chocolate, melted, cooled

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

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