I have a secret little vice that I indulge in every October. It's candy corn, or as we in the dental biz like to call it, cavity corn. It has to be Brach's candy corn because they're the only ones who know the correct proportions of sugar, corn syrup, and confectioner's glaze. I mean, if they screwed that up, it might not taste like pure sugar!
These candy corn cookies taste nothing like candy corn, but in the spirit of the upcoming Halloween holiday, I thought I'd spend three times the amount of time I'd normally spend making regular sugar cookies and make something festive for the season. After all, they ARE for the co-irkers.
Candy Corn Sugar Cookies (from Betty Crocker's Fall Baking)
1 cup butter
1 1/2 cups powdered sugar
1 large egg
Grated zest of one medium orange (1-2 TBSP)
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1/8 tsp orange gel food coloring
1/8 tsp yellow gel food coloring
Coarse sugar to decorate
In large bowl, beat butter, powdered sugar, egg and orange zest with electric mixer on medium speed. Stir in flour, baking soda and cream of tartar.
Divide dough into thirds. Tint one portion orange, one portion yellow, and leave the third portion plain. Flatten each portion into a disk. Wrap in plastic wrap and refrigerate for 20 minutes.
On separate sheets of lightly floured wax paper, roll each portion of dough into 12X9 inch rectangles. Place orange rectangle on top of yellow rectangle, using waxed paper ends to help flip dough over. Top with plain dough rectangle. Starting on a long side, and using waxed paper as an aid, roll dough into a cylinder. Wrap in plastic wrap and refrigerate for at least one hour.
Preheat oven to 375 degrees. Cut dough into 1/4 inch slices. On ungreased cookie sheet, place slices about one inch apart. Sprinkle with coarse sugar.
Bake for 7-8 minutes or until edges are set. Cool one minute before removing from cookie sheet to cooling rack.
American Baking Down the Decades, 1970-79
2 hours ago