Sparkling Candy Corn Cookies

Submitted by JOYCE K.

"These cute little cookies are a fun way to celebrate Halloween. The recipe makes enough to share with neighbors and co-workers. This is originally from "Harvest Baking" by Land O'Lakes."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 15 dozen
• Serves: 36

ingredients

• 1 cup butter, softened
• 1 1⁄2 cups granulated sugar
• 1 egg
• 2 tablespoons orange juice
• 2 teaspoons orange zest
• 1⁄8 teaspoon salt
• 3 cups all-purpose flour
• 1⁄2 teaspoon baking soda
• orange paste food coloring
• yellow food coloring paste

directions

1. Line bottom and sides of a 9x5 inch loaf pan with waxed paper or plastic wrap. Set aside.
2. Combine butter and 1 cup granulated sugar in a large bowl; beat at medium speed until creamy.
3. Add egg, orange juice,orange zest and salt.
4. Combine, beating until well mixed.
5. Reduce speed to low; add flour and baking soda. Beat until well mixed.
6. Divide dough into thirds.
7. Press one third of white dough evenly onto bottom of prepared pan.
8. Place another one third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan.
9. In another bowl, place remaining one third of dough. Add small amount of yellow food color; mix until color is well blended. Press yellow dough over orange dough in pan.
10. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
11. Place remaining 1/2 cup granulated sugar in large bowl; set aside.
12. To bake cookies, invert loaf pan to remove dough. Peel off waxed paper.
13. Place layered dough onto cuttingsurface. Cut loaf crosswise into 1/4 inch slices using sharp knife, trimming edges to make even.
14. Cut each slice into 5 or 6 wedges. Place 1 inch apart onto ungreased cookie sheets.
15. Bake in a preheated 375 degree oven 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets.
16. Immediately place warm cookies in bowl with sugar, roll in sugar to coat.
17. Place cookies onto cooling rack. Cool completely.
18. Store in loosely covered container.