Candy Corn Cookies
I made these Candy Corn Cookies last year, and they were everyone’s favorite. Especially for my sister in law, so … Vanessa, get ready for some.
I warn you, you do need some time to make these. Plan ahead of time so you can make the dough one day, and then do the baking on a different day. I always do this when I make special holiday cookies, otherwise… I just feel like it’s so much work!
I usually set up one afternoon to make the cookie doughs I want, then when I am ready to bake I just pull them out of the freezer. Depending on the type of cookie and how much decorating goes into it, I’ll separate the process into three days. One day to make the dough or doughs, another day to bake (this usually means from 50 to even over 100 cookies, depending on the recipe), and another day to decorate. This recipe was no exception.
You do need a loaf pan to make this, so you can stack the three different layers (you’ll see in the photographs). Then you just slice and bake. But the work is worth it! They look pretty and they are delicious. Since by just baking the cookie dough you get two layers of “white” dough with the orange in the middle, you need yellow Candy Melts to dip the bottom part of the cookie to get the traditional yellow, orange and white coloring.
Candy Corn Cookies
Recipe from Sweet Sugarbelle
Yields: I forgot to count them! but you get A LOT.
2 sticks of butter, softened
1 cup confectioners sugar
2 teaspoons vanilla
2 teaspoons almond extract
2 teaspoons orange juice
1/4 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking soda
Yellow Candy Melts, for dipping
- Cream together sugar and butter. Add egg, vanilla, almond extract, and orange juice. Whip until light and fluffy.
- Sift together flour, baking soda, and salt and add slowly to the wet ingredients until well incorported.
- When the dough is formed, remove it from the bowl, and divide it into thirds. Tint one third of the dough orange and leave the other two-thirds uncolored.
- Afterward, line a 9×5 loaf pan with plastic wrap. Press one third of the white dough into a flat layer on the bottom. Next, add the orange dough on top creating the second layer. Finally, use the last of the uncolored dough to make layer three. Cover the top with the overhanging plastic wrap, and chill, preferably overnight. Slice into “candy corns” and bake at 375 for 7-10 minutes.
- Dip the bottom of each cookie into melted yellow Candy Melts
Note: In Guatemala you can find Candy Melts at Wilton’s store (Pasteles Artisticos, Zona 10), or purchase yellow chips from Blossom, Zona 10.
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