CANDY-CORN SUGAR COOKIES
These petite fall treats will charm all but the grumpiest ghouls. Simple sugar cookies are garnished with candy corn pieces for a sweet fall treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
- Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
- Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
- Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.
CANDY CORN COOKIES
Get a head start on these buttery cookies by shaping and chilling the homemade dough ahead of time. When you're ready, just slice and bake the tricolor treats. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CANDY CORN
Food Network's chewy homemade candy corn is so much better than the store-bought stuff.
Provided by Alton Brown
Time 1h10m
Yield 60 to 80 pieces
Number Of Ingredients 9
Steps:
- Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.
GIANT CANDY CORN COOKIES
Cute and easy cookies which look like huge pieces of candy corn. A great way to make decorated cookies for Fall, Halloween or Thanksgiving with minimal hassle. No re-rolling of dough and no icing! Would be great for the kids to help with. I am posting this recipe as it appeared in the October 1999 issue of Parents; however, any stiff sugar cookie dough suitable for rolling could be substituted for the box mix, egg, water and butter and then colored and shaped. I made these for my son's preschool class with Mean Chef's recipe #76294 dough, which required an extra teaspoon of cocoa for the brown dough. I rolled the dough into super long ropes and cut it all at once. I also made really large cookies, about 5 or 6 inches, and baked at 350 for 11 minutes. Remember when the cookies bake, the color of dough will lighten up a bit, so use plenty of food coloring.
Provided by LonghornMama
Categories Drop Cookies
Time 2h31m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 13.7, Fat 1.4, SaturatedFat 0.8, Cholesterol 8.6, Sodium 13.2, Carbohydrate 0.1, Protein 0.2
CANDY CORN COOKIES
Make tasty Halloween Candy Corn Cookies! No need for candy corn-these Candy Corn Cookies are brushed with flavored JELL-O to resemble the iconic treat.
Provided by My Food and Family
Categories Halloween Desserts
Time 1h15m
Yield 24 servings, 2 cookies each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Shape into 12-inch log. (Dough will be sticky.) Refrigerate 30 min.; reshape into triangular-shaped log.
- Cut dough into 1/4-inch-thick slices; place, 2 inches apart, on baking sheet.
- Bake 12 to 15 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely
- Empty orange and lemon flavor gelatin mixes into separate small bowls. Add 2 Tbsp. water to gelatin mix in each bowl; mix well. Use clean paint brush to paint cookies with colored gelatin mixes to resemble pieces of candy corn. Let stand 30 min. or until dry.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CANDY CORN PINWHEEL COOKIES
Get in the Halloween spirit with tasty Candy Corn Pinwheel Cookies! Kids won't be scared by these pinwheel cookies, but they'll definitely enjoy them. Add Candy Corn Pinwheel Cookies to the treat table at your Halloween party!
Provided by My Food and Family
Categories Halloween Desserts
Time 2h12m
Yield 34 servings, 1 cookie each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 9 g, Protein 0.9457 g
CANDY CORN COOKIES
Nibble away on sweet cookies that make you think you're eating candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 114
Number Of Ingredients 5
Steps:
- Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
- On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
- Divide remaining dough in half. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough. Refrigerate 1 1/2 to 2 hours or until firm.
- Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
- Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 15 mg, Sugar 2 g, TransFat 0 g
CANDY CORN AND PEANUT COOKIES
After having a peanut and candy corn mix that tasted fantastic I decided to make a cookie version! Candy corns melt in the middle creating a nougat like center. It's a great salty/sweet combo!
Provided by JennT
Categories Dessert
Time 33m
Yield 24-36 cookies, 12 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 362.7, Fat 23, SaturatedFat 7.4, Cholesterol 35.8, Sodium 406.8, Carbohydrate 33.5, Fiber 2.5, Sugar 19.1, Protein 9.1
CANDY CORN CONVERSATION COOKIES
Add these candy corn-shaped sugar cookies to your Halloween treat platter. -Dorothy Jennings, Waterloo, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a 3-1/2-in. egg-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Repeat with remaining dough, cutting with a 3-in. oval cookie cutter and a 1-in. triangle cookie cutter. Attach a triangle to each oval to create thought bubbles. Place on baking sheets., Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks., In a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Cover frosting with damp paper towels or plastic between uses. Tint icing as desired., Working quickly with one color at a time, pipe outlines on some of the cookies; fill with thinned icing. Repeat using other colors. Let dry at room temperature for several hours or until firm., Add faces and writing to cookies as desired. Let stand until set. Store in an airtight container.
Nutrition Facts :
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