Candy Corn Cookies

Here is a recipe I’ve been dying to make for ages…literally every Halloween for the past few years. And I’ve finally found the time this year!  I actually made it a couple days before Halloween, and we enjoyed these during OSU’s homecoming game against Cal.  It was a fitting combination of celebrating the holidays and showing school spirit!

The recipe made so many, we’ll be eating them for days.  Even after sharing with friends.


But they comforted us in the dark hours, when we received no Halloween Trick-or-Treaters. (Darn that sophisticated-only-mature-adults apartment complex we live in).


Candy Corn Cookies, recipe adapted from Baked Bree.
1 cup butter, room temperature
1 cup sugar
1 egg
2 T. orange juice
2 t. orange zest
1/8 t. salt
3 cups all-purpose flour
1/2 t. baking soda
orange food coloring
yellow food coloring
   Cream together the butter and sugar until light and fluffy.  Add egg, orange juice, zest, and salt. Stir in flour and   baking soda until combined.  Divide the dough into three.  Line a bread loaf pan with aluminum foil or parchment paper.  Add the first third of dough to loaf pan and press evenly into bottom.  Add a few drops of orange food coloring to second third of dough, and press into loaf pan on top of first layer.   Add yellow food coloring to remaining dough and press on top of other two layers of cookie dough.
   Wrap cookie dough up and put into fridge at least two hours.  Unwrap dough, and slice into thin slices, (about 1/4 to 1/2 inch).  Then continue to cut sliced dough into triangles.
   Dip cookie into remaining sugar, and arrange on a cookie sheet. Bake at 375 degrees for approx. 7 minutes. 

And then enjoy. With milk. On a fine autumn day! 

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