Giant Candy Corn Cookies Food

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.

GIANT CANDY CORN COOKIES

Steps:

• Prepare cookie dough according to package directions for rolled cookies.
• Divide dough into thirds. Tint one third yellow and one third orange with food coloring. Tint remaining third brown by mixing in cocoa and 2 drops red food coloring.
• Chill dough until firm, about 1 hour.
• To make cookies, pull off about 1/4 of each color dough and roll into a 1/2-inch thick rope. On a sheet of waxed paper, lay ropes horizontally next to each other, with orange in the middle. Cover with another sheet of waxed paper.
• Roll ropes out until dough is 3-inches wide. Remove top sheet of waxed paper. Trim edges. Cut into triangles (like this:VVVVVV).
• Arrange cookies 1-inch apart on greased baking sheets (I use parchment paper instead of greasing).
• Bake at 375° for 6-7 minutes, or until edges just begin to turn golden.
• Cool 1 minute on sheets. Transfer to wire racks and cool completely. Repeat with remaining dough.

CANDY CORN AND PEANUT COOKIES

Steps:

• Heat oven to 325°F.
• Cream together butter, peanut butter and both sugars with an electric mixer until light and fluffy.
• Add egg and vanilla and mix until fully incorporated.
• In a separate bowl, mix together flour, baking soda and salt.
• Add flour mixture to butter mixture stirring until blended. Stir in peanuts.
• Form 1 inch balls of dough, inserting one or two candy corns into the center. Make sure dough completely covers the candy on all sides. Place on baking sheet and slightly flatten.
• Bake 13 to 15 minutes.
• Remove from oven and immediately press a few candy corns into the top of each cookie. Let cool several minutes (baking sheet should be cool enough to touch). Carefully transfer cookies to wire rack to cool completely.
• Have a Happy Halloween!

CHOCOLATE CANDY CORN SUGAR COOKIES (PLUS A VANILLA VARIATION)

Steps:

• Preheat oven to 350°F Place butter and sugar in a medium bowl and beat well using a wooden spoon.
• Add in egg yolk, vanilla, baking powder and salt, and continue to mix until combined.
• Add flour and cocoa and mix until a dough forms.
• Scoop out level teaspoons of dough and form into balls.
• Place dough on cookie sheet and bake for 10-12 minutes, or until the edges are firm and the cookies feel dry to the touch.
• Remove pan from the oven and immediately press a candy corn in the center of each cookie.
• Allow cookies to cool on the pan for one minute before placing them on a wire rack to cool completely.
• VANILLA VARIATION: Simply omit the cocoa and increase the flour to 3/4 cup; otherwise proceed the same as above.