Corny Cookies Food

SWEET AND SAVORY CORNBREAD COOKIES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.
• Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.

CORN COOKIES

Steps:

• Preheat oven to 375 degrees F., rack in the middle position.
• Melt the butter. Add the sugar and mix. Let the mixture cool to room temperature and then stir in the egg. Add all of the rest of the ingredients except the flour, mixing after each addition. Add the flour, one cup at a time, and mix it throughly. Let the cookie dough sit for 5 minutes to "rest.".
• Drop by spoonful on a greased cookie sheet, 12 cookies per standard-size sheet. (If the dough is too sticky, refrigerate it for a few minutes to firm it up.) Flatten the cookies with a greased spatula. Bake at 375 degrees F. for 8-10 minutes.
• When the cookies come out of the oven, leave them on cookie sheets and immediately press pieces of candy corn on top as a design. Do this right away, so that the candy will stick after the cookies have cooled.
• Let the cookies cool on sheets for 2 minutes and then transfer them to a wire rack to cool completely.

CANDY CORN COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. , Divide dough in half. Tint 1 portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion plain., Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push sides in at a slight angle. Top with plain logs, forming a slightly rounded top. Wrap and refrigerate until firm, about 4 hours., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake until set, 10-12 minutes. Remove from pans to wire racks to cool.