More Halloween fun!

A friend on Facebook posted this recipe a while ago, and they are just too adorable for words!!  Bakedbree (the blogger who posted the recipe first) does photography as well, and her shots make these cookies look so adorable and appealing!  I just had to add them to my recipes-to-try list :)  Be sure to check out this one (and her other recipes!) over on her blog.

Candy Corn Cookies

• 1 cup butter room temperature
• 1 cup sugar
• 1 egg
• 2 Tablespoons orange juice
• 2 teaspoons orange zest
• 1/8 teaspoon salt
• 3 cups flour
• 1/2 teaspoon baking soda
• orange gel food coloring
• yellow gel food coloring
• sanding sugar

Directions

1.  Cream together the butter and sugar until light and fluffy.

2.  Add the egg, orange juice, orange zest and salt.

3.  Slowly add the flour and baking soda.  Beat until combined.  Divide the cookie dough into three and line a loaf pan with parchment paper.

4.  Add the first third of the dough to the loaf pan pressing it evenly in the bottom.

5.  Add a few drops of orange to the second third of dough and press that into the pan.

6.  Do the same thing and make yellow and press it into the pan.

7.  Wrap the cookie dough and refrigerate until firm (at least two hours or overnight). 

8.  Unwrap the cookie dough and slice into 1/4 inch slices.

  

9.  Slice the dough into triangles.

 

10.  Dip one side of the cookie into the sanding sugar.  Arrange on the cookie sheet and bake in a preheated 375 degree oven for 7 to 10 minutes.  Cool on a cooling rack.

My Notes and Variations

• I made a double batch but only have one loaf pan.  So I used my 8x8 pans to set the striped dough.  My cookies aren't quite as long as the originals, as a result, but still triangular and a more bite-sized cookie.  Gotta make use of what you have!
• We don't have sanding sugar easily available here.  I used just granulated sugar instead.  Not quite as much of a crunch, but still a little bit.  When we get back to living in a real city, I'll be able to try it with the coarsely granulated stuff :)
•  Working from two loaf pans, keep one in the fridge chilling while slicing the other.  As the one you're working on warms and becomes softer, move it back to the fridge and swap it out for the second pan.
• I can definitely see that the flavor on these can be altered easily.  Using almond or mint extract, for example, instead of orange zest, and milk instead of orange juice.  Making them mint cookies and then using red food coloring to make them peppermint striped, as one idea, would make for some very cute Christmas cookies!