Candy Corn Cookies

So, before USPS totally made me angry by delivering my cookies over a week later than they should have arrived in AZ (more than once) I used to make RV cookies once a month. And for October I decided to use the really cute candy corn sugar cookie recipe in a little magazine that I had bought. Now, life would have been a lot easier if I had a triangle shaped cookie cutter, but I used a pizza cutter and got lazy towards the end, haha. But here are the recipes and the pictures. I still think they were pretty cute. And thank God these were the last cookies I made with whole wheat flour, seeing how I finally bought some all-purpose flour haha.

Butter Cookie Dough Recipe:

3/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg yolk
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt

Combine butter, grnulated sugar, brown sugar and egg yolk in medium bowl. Add flour, baking powder and salt; mix well. Cover, refrigerate about 4 hours or until firm.

Cookie Glaze Recipe:

Combine 4 cups powdered sugar and 4 tablespoons milk in medium bowl. Add 1 to 2 tablespoons milk as needed to make medium-thick, pourable glaze. (Be careful, my glaze was a bit runny).


Candy Corn Cookies:

1. Prepare butter cookie dough.
2. Preheat oven to 350 degrees F. Roll dough on floured surface to 1/4-inch thickness. Cut out 3-inch candy corn shapes from dough Place cutouts on ungreased cookie sheets.
3. Bake 8 to 10 minutes or until edges are lightly browned. Remove to wire racks; cool completely. Prepare cookie glaze.
4. Place racks over waxed paper-lined baking sheets. Divide cookie glaze into thirds; place in separate small bowls. Tint 1/3 glaze yellow food coloring and 1/3 with orange food coloring. Leave remaining glaze white. Spoon glazes over cookies to resemble candy corn. Let stand until glaze is set.

Mine turned out a little bit thin, but again I didn't use the right flour because I didn't have any. I still think they're adorable! 

CM