Can I interest you in some candy corn in cookie form? When I was a kid I was nuts about candy corn and there was always something extra special about the Halloween themed kind. Those pumpkin shaped just tasted… better. I could inhale those things (and did on many occasions).  Snickers never quite stacked up to these suckers.

Rolling Cut Candy Corn Cookies Ready For The Oven

I’m not much of a candy muncher these days but I definitely get the urge around Halloween time.  They really need to start selling them in smaller packages because, quite frankly, it’s very difficult not to inhale a bag of candy corn lying around.  I think this may be the one time fun size is a good thing (insert the obvious ran about “fun” size).  Fortunately I’m not quite as hooked on cookies and these suckers have the nice visual appeal.

Candy Corn Cookies

Candy Corn Cookies
If at any time, the dough becomes to difficult to work with, just pop it in the freezer for a bit. You can use just about any sugar or shortbread recipe, but the less sticky your dough, the easier to work with.

Prepare your cookie dough, divide into three portions and color any way you’d like. You can either mix the coloring with your stand mixer or in a plastic bag. Press one of the doughs into the bottom of the pan and follow with the other two. Put in the freezer for two hours or longer if you’d like. Most cookie dough can last quite long in the freezer.

Take a small bread pan (4×8, 5×9, etc), grease and line with with parchment paper. Set aside. Preheat the oven to whatever temperature your recipe calls for.

Remove dough from the pan and cut into thin slices. Most cookies spread a bit during the baking process so thinner you go the less spreading. It’s a judgment call, but start with half an inch and go from there. Cut the slices in opposing 45 degree angles and place on a parchment-lined cookie sheet. Be sure to watch them while baking. Enjoy!

Comments are closed.