Tuesday, October 25, 2011
Candy Corn Cookies
Using the Land o Lakes recipe I made some Sparkling Candy Corn Cookies. This recipe makes 15 dozen miniature cookies and each cookie is approximately 25 calories.
1 cup butter, softened
1 cup sugar
2 tablespoons orange juice
2 teaspoons freshly grated orange zest
1/8 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking powder
Orange paste or gel food color
Yellow paste or gel food color
3/4 cup sugar
Line the bottom and sides of a 9 x 5-inch loaf pan with plastic wrap. Set aside.
Combine butter and 1 cup of sugar in a large bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.
Divide the dough into thirds. Press one-third of white dough evenly onto the bottom of prepared pan.
Add orange gel paste to the next third and mix until it is well blended. Press orange dough evenly over the white dough in the pan.
Take the final third of dough and tint it yellow. Place the yellow dough on top of the orange dough. Wrap the dough in plastic wrap and refrigerate until firm (at least 2 hours or overnight.) I made my dough in the morning after carpool - went to the mall with a girlfriend - came home and made the cookies before afternoon carpool. Yes, I can do all that!
Place 3/4 cup sugar in a shallow bowl. Preheat oven to 375 degrees.
Invert loaf pan to remove dough. Peel off plastic wrap. Cut loaf crosswise into 1/4-inch slices. Use a sharp knife to make the edges even and cut each slice into six wedges.
Place the candy corn cookies 1-inch apart onto an ungreased cookie sheet.
Bake for 7 to 10 minutes or until edges are firm and the bottoms are lightly browned.
Cool the cookies for 1 minute. Immediately place warm cookies in bowl with sugar, roll in sugar to coat.
Cool completely. Store in loosely covered container or package into little bags.
These cookies seem like a complicated ordeal. Although they were really simple and fun to make.