Candy Corn Cookies

Candy Corn Cookies


2¼ cups Dierbergs flour
¼ teaspoon salt
¼ teaspoon baking powder
¾ cup (1½ sticks) Dierbergs butter, softened
¾ cup Dierbergs sugar
1 large Dierbergs egg
1½ teaspoons vanilla extract
¼ teaspoon yellow food coloring
¼ teaspoon red food coloring


In medium bowl, stir together flour, salt, and baking powder; set aside.

In large bowl mixing bowl, beat butter and sugar at medium speed until light and fluffy. Beat in egg and vanilla at low speed. Add flour mixture; beat at low speed until combined. Remove ¼ cup of the dough; set aside. Add yellow food coloring to remaining dough; mix until color is even. Remove 1 cup of the yellow dough; set aside. Add red food coloring to remaining dough; mix until color is an even bright orange.

Cut an 11 x 6-inch piece of medium weight cardboard (an empty cereal box works well). Fold in half lengthwise, sharply creasing fold. Cover cardboard with foil. Roll white dough into 11-inch strip. Press into "V" shape of covered cardboard. Roll the orange dough in the same manner and press on top of white dough in cardboard mold. Repeat, with yellow dough, pressing on top of orange dough. Press firmly into cardboard mold. Wrap foil around cardboard mold to hold it in shape. Chill until dough is very firm, at least 1 hour. Remove cardboard form. Use large knife to slice dough into ¼-inch thick triangles. Place on parchment-lined baking sheets. Gently shape edges as needed to make candy corn shape. If dough becomes too soft to cut easily, chill until firm. Bake in 350°F. oven until set but not browned, about 10 minutes. Cool on wire racks. Store in airtight container.

Servings: 36
Serving Size: Per Serving

Per Serving
Calories: 81
Cholesterol: 15 mg
Fat: 4 g
Sodium: 21 mg
Carbohydrates: 10 g
Protein: 1 g
Fiber: <1 g