Candy Corn Cookies

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       I’m so excited to post the cutest little Halloween cookies ever! I found these Candy Corn Cookies in a Taste of Home magazine and could’nt believe how cute they were! I had to make them! They were really easy, and pretty tasty. Give yourself enough time to prepare if you make them because you need to chill the dough overnight in the fridge, before they bake. 

 

     So how is everyones October so far? Ours has been fun. Busy busy, yet fun. Every Halloween it has been a tradition of ours to host a Halloween party. Kale and I had one the first year we were married. It was so much fun, that we have hosted them every year, up until last year. I was so sick being pregnant with Kallen that there was NO WAY I was throwing one! So luckily, my older sister Tiffany had one instead!! It was sooo much fun 🙂  The funnest part is seeing what everyone is going to show up as. We all try to keep it a secret until the party, and then as everyone arrives we all die laughing!

       

 

 

Candy Corn Cookies

 

2 sticks of butter, softened

1 cup sugar

1 egg

2 tbs lemon juice

2 tsp lemon zest

1/8 tsp salt

3 cups flour (all purpose)

1/2 tsp baking soda

red food dye

yellow food dye

1/2 cup sugar for dusting

 

 

Beat your butter and sugar in a large bowl until creamy. Add lemon juice and lemon zest, egg and salt. Beat until well mixed. Add the flour and baking soda until well mixed. Divide the dough evenly into thirds. Line a loaf pan with tinfoil and press one third of the dough mixture evenly into the pan. With the next third place in a bowl and add the red and yellow dye to make orange (look at directions on food dye package). Then press the orange dough on top of the white dough evenly. With the last third of dough, place in a bowl and dye yellow. Then press evenly over the orange dough. Cover the loaf pan tightly with tinfoil and let chill in the fridge overnight, or atleast 3 to 4 hours. (Dough needs to be very firm) 

Preheat oven to 375 degrees. Take the loaf pan and turn upside to remove the dough. Then place on a cutting board and cutting widthwise, cut a 1/2 inch slice off. Then cut each slice into 6 wedges. Place as many wedges as you can fit on a baking sheet (ungreased) atleast one inch apart. (They are pretty small wedges, so you can fit quite a bit on one cookie sheet)  Bake for 7-9 minutes. When they are done, immediately toss cookies into the sugar to dust, then place on a cooling rack. ENJOY 🙂

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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