Candy Corn Sugar Cookies...

 

A wondrous thing has occurred...... I found out that Kristan from Confessions of a Cookbook Queen and Shelly from Cookies and Cups have launched a new site together called That's What We Said:

They talk about all sorts of fun, non-food related topics, like TV shows, books, and beauty finds and likes.

I'll definitely be stalking reading their site frequently.

As I am doing this, I may or may not be snacking on these sugar cookies.

And yes, I'm still trying to eat healthy foods. It's just that every once in a while I need something sweet. These are perfect for that!

When making these, I used my Great-Grandma Berry's sugar cookie recipe, but you can use whatever recipe you enjoy. The candy corn method is posted below the recipe.

Happy Baking!

Great-Grandma Berry's Sugar Cookies

• 3 Cups All-purpose Flour, Plus Some If Rolling Out
• 2 Teaspoons Baking Powder
• 1 Teaspoon Baking Soda
• 1/2 Teaspoons Salt
• 1 Cup Sugar
• 1 Cup Shortening
• 2 Whole Eggs, At Room Temperature
• 1 Teaspoon Pure Vanilla Extract
• 4 Tablespoons Ice Cold Water

Preheat your oven to 350 degrees (F.)

Sift the flour, baking powder, baking soda, and salt into a large bowl and set aside. In another large bowl, mix the sugar and shortening until combined. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla. Starting with the flour mixture, alternate the flour mixture and ice cold water to the sugar mixture. Mix until just combined. 

If scooping, use an 18/10 sized ice cream scoop to scoop out your sugar cookie dough. Gently roll into balls and place about 2 inches apart on your baking sheet. Gently press the balls with the bottom of a small glass to flatten a bit. You may choose to dip the bottom of the glass in flour or sugar so they won't stick to the dough. Place in the oven and bake for 10-13 minutes. 

If rolling the dough out, cover and chill in the refrigerator for about 30 minutes, so it is easier to work with. Sprinkle your working surface with flour, roll out, and cut with your decorative cookie cutters. Place in the oven and bake for 10-13 minutes. 

Candy Corn Method:

You will need:

• Orange Gel Food Coloring
• Yellow Gel Food Coloring
• White, Orange, And Yellow Sugar Sprinkles, If Desired

Divide your prepared sugar cookie dough in half, set aside one of the halves into a small bowl. Divide the other half into 2/3 and 1/3 portions. Set aside the 1/3 portion and place the 2/3 portion into another small bowl. 

Pat the 1/3 portion of cookie dough into a ball, wrap in plastic wrap, and place in the refrigerator to chill. Place a few small dollops of the orange gel food coloring into the bowl with 1/2 of the cookie dough. Mix well, incorporating the coloring through out the cookie dough with a spoon. Pat into a ball, cover in plastic wrap, and place in the refrigerator to chill. Do the same with the 2/3 portion of cookie dough, only using the yellow gel food coloring.

After all three portions of dough have chilled about an hour in the refrigerator, unwrap them and roll each ball into 12 inch logs. On a cookie sheet, stack the logs on top of one another with the yellow on the bottom, the orange in the middle, and the non-colored dough on the very top. Begin shaping into a triangle shape by gently pushing the sides in and pointing the top.

Cover the entire triangular log with plastic wrap and place in the refrigerator to chill about 30 minutes to an hour. Once your dough is chilled and easy to work with, begin slicing it into 1/2 inch pieces. Place the triangular pieces about 2 inches apart on baking sheets. You may want to further shape the slices in a triangle while on the baking sheet, as the slicing may distort the shape a little. Sprinkle the white sugar on the top, the orange sugar in the middle, and the yellow sugar on the bottom of each cookie. Bake for 10-13 minutes. Makes 2 dozen candy corn sugar cookies.

Enjoy!

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