Shayla wanted to make cookies this week, so in honor of the holiday (and to use up the sugar cookie dough I had in the cupboard - it was the dry mix I had never tried before but actually tasted pretty good), we made Candy Corn sugar cookies this week. I got the idea from Our Best Bites. I did not dip them in white chocolate and sprinkles, but just sprinkled them with sugar and that was cute too.
In process - the square of dough is how it looks before you cut it
The finished bite-size cookies with Candy Corn M&Ms my mom got me from Arizona - the M&Ms are so good - white chocolate Candy Corn flavor - one or two and you are done since they are so sweet!
Candy Corn Sugar Cookies
Instructions from Our Best Bites
Ingredients:
yellow and orange food coloring
Optional: Sanding sugar, coarse raw sugar, or sprinkles, almond bark or white chocolate, melted
Instructions:
Divide prepared sugar cookie dough into three equal portions. Leave one as is and color one other portion yellow and another portion orange. Line a standard loaf pan with plastic wrap. Gently press layer of uncolored dough into bottom of pan and smooth flat, keeping it at least 1/2-3/4 inches high (you don’t have to use the whole pan if you have a small batch of dough) or larger if desired. Layer orange dough on top of previous layer and smooth. Finally layer yellow dough and smooth on top. Wrap plastic over dough and chill until firm, 30-60 minutes in freezer or 1-2 hours in fridge. Or you can store the dough in fridge for 2-3 days before baking. Remove plastic and slice loaf into 1/4 inch slices. Trim top of slice to make straight line. Cut each slice into triangle shape and dip top side in sugar if desired. Bake according to sugar cookie directions. Cool completely and then if desired, dip ends in almond bark or white chocolate and decorate with sprinkles.
2 comments:
wow, great job! they look yummy!!
These were great. Thanks so much for posting the pic of the loaf before your cut it.
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