The kids and I made fun Halloween cookies on Sunday.
Minature Candy Corn cookies (recipe below)
Jared showing how you first chill the dough in layers
The dough is cut out in strips than in triangles
Mom cutting out the cookies before they get sugared
The dough before baking
The finished cookie.
(It is yummy and we think it smelled like popcorn!)
SPARKLING CANDY CORN COOKIES
by Land o Lakes Butter
Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.
Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg, orange juice, orange peel and salt. Continue 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. Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
Place 1/2 cup sugar in large bowl; set aside.
Heat oven to 375°F. Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Dip each cookie in sugar. Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Place cookies onto cooling rack. Cool completely.
Store in loosely covered container.
These bite-sized treats resemble candy corn and have a hint of orange flavor.
Preparation time: 45 min Baking time: 7 min
Yield: 15 dozen miniature cookies
| 1 | cup Butter, softened | |
| 1 | cup sugar | |
| 1 | egg | |
| 2 | tablespoons orange juice | |
| 2 | teaspoons freshly grated orange peel | |
| 1/8 | teaspoon salt | |
| 3 | cups all-purpose flour | |
| 1/2 | teaspoon baking soda | |
| Orange paste or gel food color | ||
| Yellow paste or gel food color | ||
| 1/2 | cup sugar |
Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.
Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg, orange juice, orange peel and salt. Continue 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. Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
Place 1/2 cup sugar in large bowl; set aside.
Heat oven to 375°F. Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Dip each cookie in sugar. Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Place cookies onto cooling rack. Cool completely.
Store in loosely covered container.
3 comments:
Wow - you're making me hungry! These look great!
Those are SO cute! What a great fall treat.
They certainly look yummy, and professionally done, too!
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