Candy Corn Cookies
Source of Recipe
the web
List of Ingredients
1 pkg. (18 oz.) refrigerated sugar cookie dough
1/2 c all-purpose flour
1 t grated lemon zest
1/8 t yellow food coloring paste
1 1/2 t grated orange zest
1/4 t orange food coloring paste
1/2 c white chocolate chips
orange and yellow colored sugars
Recipe
Preheat oven to 350*. Using an electric mixer on low, beat cookie dough and flour until combined. Divide dough into 3 equal portions.
Add lemon zest and yellow food coloring to one portion of dough. With mixer on low, beat until blended; set aside. Add orange zest and orange food coloring to another portion of dough; beat until blended. Leave remainig portion plain.
Divide each dough section in half. Roll one piece of each color into a 12-inch long rope. Transfer dough ropes to a lightly floured work surface, side by side and lengthwise, with the orange rope in the middle and the yellow rope at the bottom.
Place parchment paper over dough; gently roll into a 15x4-inch rectangle. Remove parchment paper. Using a knife, cut dough into 12 equal triangles.
Transfer triangles, 1 inch apart, to an ungreased baking sheet. Push a ruler against sides of triangles to straighten edges. Repeat with remaining dough.
Bake until lightly browned, 9-11 mins.; let cool for 1 minute. Transfer cookies to a wire rack. Cool completely.
In a small microwave safe bowl, microwave white chocolate on high until melted, about 1 min. Dip wide end of cookies into chocolate an then into colored sugars. Let stand until set.
Tip:
To turn these cookies into sandwiches, place 1 heaping T of dark chocolate frosting between two cookies.
Makes 2 dozen.
|
|
member logon
