Chocolate Candy Corn Sugar Cookies Plus A Vanilla Variation Recipes

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CHOCOLATE AND VANILLA SUGAR COOKIES



Chocolate and Vanilla Sugar Cookies image

Make checkerboards, stripes, and pinwheels with this versatile cookie dough.

Provided by SPLENDA® Sweeteners

Categories     Trusted Brands: Recipes and Tips     SPLENDA®

Time 1h35m

Yield 36

Number Of Ingredients 8

3 (1 ounce) squares semisweet chocolate
1 cup unsalted butter, softened
1 cup SPLENDA® Sugar Blend
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Steps:

  • Beat butter at medium speed with an electric mixer in a large mixing bowl until creamy. Gradually add SPLENDA® Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
  • Melt chocolate in a 1-cup glass measuring cup at HIGH in a microwave oven for 1 to 1 1/2 minutes or until melted, stirring twice. Set aside.
  • Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA® Sugar Blend mixture, beating until blended. Do not over beat. Divide dough into half. Stir melted chocolate into half of mixture.
  • Place dough on a lightly floured work surface.
  • For Checker Board Cookies, shape chocolate dough into 2 rectangular logs approximately 1-inch in diameter. Repeat procedure with vanilla dough. Cut each log lengthwise into quarters. Reassemble logs, alternating chocolate and vanilla to form a checkerboard pattern. Proceed as directed below.
  • For Pinwheel Cookies, roll chocolate dough into 2 (8- x 9- inch) rectangles. Roll vanilla dough into 2 (8- x 10-inch rectangles) Place the vanilla layer on bottom so that it extends 1 inch beyond the chocolate layer; roll as for a jellyroll. Proceed as directed below.
  • For Striped Cookies, divide each flavor into 3 balls. Roll each ball into a 7 1/2- x 3-inch rectangle; cut each rectangle into 5 (1 1/2- x 3-inch strips). Stack 5 strips alternating chocolate and vanilla. Proceed as directed below.
  • Wrap logs in plastic wrap and chill cookie dough for one hour or until slightly firm. (Dough can be frozen up to three months at this point).
  • Preheat oven to 350 degrees F. Lightly grease cookie sheets.
  • Remove dough from refrigerator. Slice cookies 1/4-inch thick and place on prepared cookie sheets.
  • Bake 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 17.3 g, Cholesterol 23.9 mg, Fat 6.3 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.8 g, Sodium 31 mg, Sugar 6.6 g

CANDY-CORN SUGAR COOKIES



Candy-Corn Sugar Cookies image

These petite fall treats will charm all but the grumpiest ghouls. Simple sugar cookies are garnished with candy corn pieces for a sweet fall treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes about 36

Number Of Ingredients 8

4 tablespoons unsalted butter, very soft
1/2 cup sugar
1 large egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup all-purpose flour, (spooned and leveled)
About 36 candy corns

Steps:

  • Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
  • Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
  • Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
  • Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.

CANDY CORN COOKIES



Candy Corn Cookies image

I LOVE Candy Corn!!!!!!! LOVE IT!!! I wish they made scented candles and air fresheners out of that smell! So I was able to attend a 8 week farmers market event in my small town in Nebraska, and I looked on the internet for candy corn recipes. I found 3 I liked, some were good,others not so much, so I tweaked all three and liked...

Provided by Elizabeth Lancaster

Categories     Cookies

Time 3h10m

Number Of Ingredients 12

1/2 c unsalted butter, soften
3/4 c light brown sugar, packed
1/4 c granulated sugar
1 large eggs
1 Tbsp vanilla extract (yes tbl)
2 Tbsp cream or half-and-half
2 c all-purpose flour
2 tsp corn starch
1 tsp baking soda
pinch salt, optional and to taste
1 1/2 c cups candy corn (10 to 11 ounces)
1 c white chocolate chips

Steps:

  • 1. Cream together butter,sugars,eggs and vanilla on medium-high speed until light and fluffy, about 5 minutes.
  • 2. Scrape the sides of the bowl, and add the flour,corn starch ,soda and salt.mix on low speed for about 1 minute don't over mix.
  • 3. Add the candy corn, white chocolate chips and mix until just incorporated. Place in fridge for at least 3 hours.
  • 4. Pre-Heat to 350* Do not bake with warm dough because cookies will spread and bake thinner and flatter. Important note - Strategically place candy corn so that it's not baking directly on cookie sheet because it will melt, burn, or turn runny if it is.
  • 5. Bake for 9 to 11 mins. On a greased cookie sheet or parchment paper and placed 2 inches apart. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking. Enjoy!! I love making these in the fall, they were a huge seller at my farmers market booths!

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