Sparkling Candy Corn Cookies Food

SPARKLING CANDY CORN COOKIES

Steps:

• 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 bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.
• Divide dough into thirds. Press one-third white dough evenly onto bottom of prepared pan. Place another one-third dough back into same bowl. Add small amount of orange food color; mix until color is well mixed. Press orange dough evenly over white dough in pan. Place remaining one-third dough into another medium bowl. Add small amount yellow food color; mix until color is well mixed. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate at least 2 hours or overnight until firm.
• Place remaining 1/2 cup sugar in 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. Place 1 inch apart onto ungreased cookie sheets. Bake 7-10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto cooling rack. Cool completely.
• Store in loosely covered container.

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.

SPARKLING CANDY CORN COOKIES

Steps:

• Line bottom and sides of a 9x5 inch loaf pan with waxed paper or plastic wrap. Set aside.
• Combine butter and 1 cup granulated sugar in a large bowl; beat at medium speed until creamy.
• Add egg, orange juice,orange zest and salt.
• Combine, 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.
• In another bowl, place remaining one third of dough. Add small amount of yellow food color; mix until color is well blended. Press yellow dough over orange dough in pan.
• Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
• Place remaining 1/2 cup granulated sugar in large bowl; set aside.
• To bake cookies, invert loaf pan to remove dough. Peel off waxed paper.
• Place layered dough onto cuttingsurface. Cut loaf crosswise into 1/4 inch slices using sharp knife, trimming edges to make even.
• Cut each slice into 5 or 6 wedges. Place 1 inch apart onto ungreased cookie sheets.
• Bake in a preheated 375 degree oven 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets.
• Immediately place warm cookies in bowl with sugar, roll in sugar to coat.
• Place cookies onto cooling rack. Cool completely.
• Store in loosely covered container.

CANDY CORN PINWHEEL COOKIES

Steps:

• Combine flour and baking soda. Beat next 4 ingredients in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Divide dough into 3 equal portions.
• Place 1 portion of dough in medium bowl; tint with orange food coloring. Wrap in plastic wrap. Repeat in separate bowl with second portion of dough and yellow food coloring. Wrap remaining (untinted) dough with plastic wrap. Refrigerate all doughs 1 hour.
• Roll out uncolored dough between 2 lightly floured sheets of waxed paper into 10x7-inch rectangle. Repeat with orange dough; place over uncolored dough rectangle. Repeat with yellow dough, stacking on top of orange dough. Starting at 1 long side of rectangle, roll up dough tightly into log. Wrap in plastic wrap. Freeze 1 hour.
• Heat oven to 350ºF. Unwrap dough; cut into 34 slices, each about 1/4 inch thick. Place, 2 inches apart, on parchment-covered baking sheets. Sprinkle with decorating sugar.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.