Candy Corn Cookies

Great fall cookie ; )

• Ready In: 2 hrs 12 mins
• Yields: 16 cookies

Ingredients

• 2⁄3 cup all-purpose flour
• 18  ounces  refrigerated sugar cookie dough
• 1⁄3 cup light corn syrup
• 1⁄2 cup  yellow  sugar crystals, about
• 1⁄2 cup  orange  sugar crystals, about
• 1⁄2 cup white chocolate chips

Directions

1. Heat oven to 350°F.
2. Line 2 baking sheets with parchment paper.
3. Knead flour into dough until blended and smooth.
4. Divide dough in half.
5. Roll 1 half into an 8- or 9-in.
6. circle.
7. Cut circle in half; cut each half in quarters.
8. Place wedges about 1 in.
9. apart on prepared cookie sheet.
10. Repeat with remaining dough.
11. Bake 10 to 12 minutes until cookies are golden brown.
12. Transfer to a wire rack to cool.
13. Heat corn syrup in a small bowl in microwave until boiling.
14. (Make sure it doesn't boil over.) Pour yellow sugar crystals into a shallow bowl.
15. Working with 1 cookie at a time, brush all but 1 inch from tip with heat-ed corn syrup.
16. Dip about 1/2 in.
17. of rounded edge into yellow sugar.
18. Sprinkle remaining brushed area with orange sugar to coat.
19. Repeat with remaining cookies and sugar.
20. Let set about 30 minutes until dry.
21. Heat white-chocolate chips in microwave 1 minute or until melted.
22. Dip pointed end of cookies in chocolate, shaking off excess.
23. Place on a sheet of wax paper until set.