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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Candy Corn Cookies Recipe

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This recipe for Candy Corn Cookies is from Moffitt Cancer Center United Way Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 package refrigerated sugar cookies dough
1/2 cup all-purpose flour
1 tsp. lemon zest
1/8 tsp. yellow food coloring
1 1/2 tsp. grated orange zest
1/4 tsp. orange food coloring
1/2 cup white chocolate chips
orange and yellow colored sugars

Directions:
Directions:
Preheat oven to 350 degrees. Using an electric mixer on low, beat cookie dough and flour until combined. Divide dough into 3 equal portions. Add lemon zest and yellow food coloring to 1 portion of dough. With the mixer on low, beat until blended; set aside.
Add orange zest and orange food coloring to another portion of the dough; beat until blended. Leave remaining portion plain.
Divide each dough section in half. Roll 1 piece of each color into a 12 inch long rope. Transfer dough ropes to a lightly floured work surface, side by side lengthwise, with the orange rope in the middle.
Place parchment paper over dough; gently roll into a 15 x 4 inch rectangle. Remove parchment paper. Using a knife, cut dough into 12 equal triangles. Transfer triangles, 1 inch apart, to an ungreased baking sheet. Bake until lightly browned 9 to 11 minutes. Transfer to a wire rack to cool.
In a small microwave safe bowl, microwave chocolate on high until melted, about 1 minute. Dip wide end of cookies into chocolate then into colored sugars. Let stand until set.

 

 

 

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