Sparkling Candy Corn Cookies
Ready In: 30 mins
Serves: 36
Yields: 15 dozen
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
- Line bottom and sides of a 9x5 inch loaf pan with waxed paper or plastic wrap. Set aside.
- Combine butter and 1 cup granulated sugar in a large bowl; beat at medium speed until creamy.
- Add egg, orange juice,orange zest and salt.
- Combine, beating until well mixed.
- Reduce speed to low; add flour and baking soda. Beat until well mixed.
- Divide dough into thirds.
- Press one third of white dough evenly onto bottom of prepared pan.
- 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.
- 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.
- Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
- Place remaining 1/2 cup granulated sugar in large bowl; set aside.
- To bake cookies, invert loaf pan to remove dough. Peel off waxed paper.
- Place layered dough onto cuttingsurface. Cut loaf crosswise into 1/4 inch slices using sharp knife, trimming edges to make even.
- Cut each slice into 5 or 6 wedges. Place 1 inch apart onto ungreased cookie sheets.
- 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.
- Immediately place warm cookies in bowl with sugar, roll in sugar to coat.
- Place cookies onto cooling rack. Cool completely.
- Store in loosely covered container.
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