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Candy Corn Cookies Recipe

Ingredients

How to make it

  • Line a standard loaf pan with waxed paper (leave an overhang) and set aside.
  • Combine cornstarch and water in a small bowl, set aside.
  • Cream shortening and sugars.
  • Add egg and cornstarch mixture, beating well. Beat in vanilla and butterscotch extracts.
  • Whisk together flours, baking powder and salt.
  • Slowly beat into the creamed mixture. Blend will be very stiff (add water / flour if necessary).
  • Remove 1/3 of the cookie dough and press into the bottom of the loaf pan.
  • Thoroughly beat yellow colouring into remaining mixture.
  • Remove half of the remaining dough and press on top of the white batter in the loaf pan.
  • Beat red colouring into the last third of the cookie dough to make it orange, press into the top of the dough layers in the loaf pan.
  • Fold waxed paper over the dough block and place the pan in the freezer for 2-3 hours.
  • Preheat oven to 350F. Line baking sheets with parchment paper (do not grease).
  • Remove dough block from the freezer.
  • Slice rectangular pieces from the short end of the "loaf" about 1/4-1/2" thick, and cut each slice into triangles (to resemble candy corn pieces). Place on sheets.
  • Store remaining dough wrapped in the loaf pan to maintain shape.
  • Bake 8-9 minutes, rotating pans halfway through. Cool cookies completely on sheets.

Reviews & Comments 3

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  • wildrose1100718 14 years ago
    to cute
    Was this review helpful? Yes Flag
    " It was excellent "
    herby ate it and said...
    lovely!
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  • jo_jo_ba 15 years ago
    Amount Per Serving
    Calories: 70.2
    Total Fat: 3.6 g
    Cholesterol: 5.4 mg
    Sodium: 2.2 mg
    Total Carbs: 8.9 g
    Dietary Fiber: 0.3 g
    Protein: 0.7 g
    Was this review helpful? Yes Flag

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