Shaped like the familiar Autumn candy, this recipe from BettyCrocker.com uses packaged sugar cookie mix and innovative shaping to cut time in the kitchen. Dividing the dough into thirds, you'll tint two portions in holiday colors and combine them with an uncolored vanilla layer. Surprise! There's no rolling required! Instead, the dough layers are stacked in a loaf pan, chilled, then cut to shape. They're as easy to make as slice-and-bake. Nibble away on sweet cookies that make you think you're eating candy. Candy Corn Cookies
It's a sweet--and easy--Halloween treat: Candy Corn Cookies!
PREP TIME 1 Hr
TOTAL TIME 2 Hr 30 Min
SERVINGS 114
Ingrediants:
1 pouch (1 lb 1.5 oz) Betty CrockerŽ sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
2 oz semisweet chocolate, melted, cooled
1 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.
2 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.
3 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.
4 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.
5 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.
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Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to cut.
To keep cookies longer, wrap tightly, label and freeze up to 6 months.
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