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Candy Corn Cookies




Source of Recipe


srbabygirl


List of Ingredients




1 pkg. (18 oz.) refrigerated sugar cookie dough
1/2 cup all-purpose flour
1 tsp. grated lemon zest
1/8 tsp. yellow food coloring paste
1 1/2 tsp. grated orange zest
1/4 tsp. orange food coloring paste
1/2 cup white chocolate chips
orange and yellow colored sugars

Recipe



Preheat oven to 350 degrees. Beat cookie dough and flour until combined. Divide dough into 3 equal portions. Add lemon zest and yellow food coloring paste to 1 portion of dough. Beat, on low, until blended; set aside. Add orange zest and orange food coloring paste to another portion of dough; beat until blended. Leave remaining dough plain. Dived each dough section in half. Roll 1 piece of each color into a 12 inch long rope. Transfer dough ropes to lightly floured work surface, side by side and lengthwise, with orange rope in the middle. Place wax paper over dough; gently roll into a 15x4 inch rectangle. Remove wax paper. Using a knife, cut dough into 12 equal triangles. Transfer triangles, 1 inch apart, to ungreased baking sheet. Push ruler against sides of triangles to straighten edges. Repeat with remaining dough. Bake until lightly browned, 9 to 11 minutes; let cool for 1 minute. Transfer cookies to a wire rack; cool completely. In a small microwave-safe bowl, microwave white chocolate chips on high until melted, about 1 minute. Dip wide end of cookies into chocolate then in colored sugars. Let stand until set.