CANDY CORN COOKIES
Get a head start on these buttery cookies by shaping and chilling the homemade dough ahead of time. When you're ready, just slice and bake the tricolor treats. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. , Divide dough in half. Tint 1 portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion plain., Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push sides in at a slight angle. Top with plain logs, forming a slightly rounded top. Wrap and refrigerate until firm, about 4 hours., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake until set, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CANDY-CORN SUGAR COOKIES
These petite fall treats will charm all but the grumpiest ghouls. Simple sugar cookies are garnished with candy corn pieces for a sweet fall treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
- Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
- Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
- Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.
PEANUT BUTTER CANDY CORN COOKIES
As a kid, I used to love peanut butter and candy corn sandwiches and recently I thought the combination would make a great cookie! Mmmmmmmm..... This recipe is based on Recipe #51104.
Provided by mliss29
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F.
- Line cookie trays with parchment paper (or wax paper) in case some of the candy corn melt onto the trays.
- Cream the butter.
- Add peanut butter, sugar, and brown sugar and mix well.
- Add egg and mix well.
- Add flour and baking soda and mix well.
- Using a teaspoon, make walnut-sized lumps of dough and place them 2 inches apart on parchment paper-lined cookie trays.
- Bake 12 minutes, remove from oven, and quickly press about 5 candy corns into each cookie.
- Bake another 5 minutes and remove from oven to cool.
- Cool 5 minutes before removing to wire racks to cool completely.
CANDY CORN AND PEANUT COOKIES
After having a peanut and candy corn mix that tasted fantastic I decided to make a cookie version! Candy corns melt in the middle creating a nougat like center. It's a great salty/sweet combo!
Provided by JennT
Categories Dessert
Time 33m
Yield 24-36 cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Cream together butter, peanut butter and both sugars with an electric mixer until light and fluffy.
- Add egg and vanilla and mix until fully incorporated.
- In a separate bowl, mix together flour, baking soda and salt.
- Add flour mixture to butter mixture stirring until blended. Stir in peanuts.
- Form 1 inch balls of dough, inserting one or two candy corns into the center. Make sure dough completely covers the candy on all sides. Place on baking sheet and slightly flatten.
- Bake 13 to 15 minutes.
- Remove from oven and immediately press a few candy corns into the top of each cookie. Let cool several minutes (baking sheet should be cool enough to touch). Carefully transfer cookies to wire rack to cool completely.
- Have a Happy Halloween!
Nutrition Facts : Calories 362.7, Fat 23, SaturatedFat 7.4, Cholesterol 35.8, Sodium 406.8, Carbohydrate 33.5, Fiber 2.5, Sugar 19.1, Protein 9.1
CANDY CORN PINWHEEL COOKIES
Get in the Halloween spirit with tasty Candy Corn Pinwheel Cookies! Kids won't be scared by these pinwheel cookies, but they'll definitely enjoy them. Add Candy Corn Pinwheel Cookies to the treat table at your Halloween party!
Provided by My Food and Family
Categories Halloween Desserts
Time 2h12m
Yield 34 servings, 1 cookie each
Number Of Ingredients 8
Steps:
- Combine flour and baking soda. Beat next 4 ingredients in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Divide dough into 3 equal portions.
- Place 1 portion of dough in medium bowl; tint with orange food coloring. Wrap in plastic wrap. Repeat in separate bowl with second portion of dough and yellow food coloring. Wrap remaining (untinted) dough with plastic wrap. Refrigerate all doughs 1 hour.
- Roll out uncolored dough between 2 lightly floured sheets of waxed paper into 10x7-inch rectangle. Repeat with orange dough; place over uncolored dough rectangle. Repeat with yellow dough, stacking on top of orange dough. Starting at 1 long side of rectangle, roll up dough tightly into log. Wrap in plastic wrap. Freeze 1 hour.
- Heat oven to 350ºF. Unwrap dough; cut into 34 slices, each about 1/4 inch thick. Place, 2 inches apart, on parchment-covered baking sheets. Sprinkle with decorating sugar.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 9 g, Protein 0.9457 g
PEANUT BUTTER CANDY CORN CHOCOLATE CHIP COOKIES
Candy corn and peanuts or peanut butter is a great sweet/salty combination....I thought why not try cookies? The candy corn kind of oozes out of the cookies (you can see in the picture) but it doesn't affect the taste :) Just make sure to spray cookie sheet with non-stick spray so you can remove them easily.
Provided by Cara Metzger @lovemyterrier
Categories Cookies
Number Of Ingredients 11
Steps:
- preheat oven to 350 degrees
- cream together butter and sugars then add eggs, vanilla, and peanut butter and mix well
- add remaining ingredients and mix
- spray cookie sheet with non-stick spray, drop cookies onto pan with a cookie scoop, and bake at 350 for 9-10 minutes
CANDY CORN CONVERSATION COOKIES
Add these candy corn-shaped sugar cookies to your Halloween treat platter. -Dorothy Jennings, Waterloo, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a 3-1/2-in. egg-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Repeat with remaining dough, cutting with a 3-in. oval cookie cutter and a 1-in. triangle cookie cutter. Attach a triangle to each oval to create thought bubbles. Place on baking sheets., Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks., In a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Cover frosting with damp paper towels or plastic between uses. Tint icing as desired., Working quickly with one color at a time, pipe outlines on some of the cookies; fill with thinned icing. Repeat using other colors. Let dry at room temperature for several hours or until firm., Add faces and writing to cookies as desired. Let stand until set. Store in an airtight container.
Nutrition Facts :
CANDY CORN ROLL-UP COOKIES
Enjoy these delicious rolled cookies made using Gold Medal® all-purpose flour - perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 42
Number Of Ingredients 10
Steps:
- In large bowl, beat butter, powdered sugar, egg and orange peel with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar.
- Divide dough into thirds. Tint one portion orange and one portion yellow; leave remaining portion plain. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 20 minutes.
- On separate sheets of lightly floured waxed paper, roll each portion of dough into 12x9-inch rectangle. Place orange rectangle on top of yellow rectangle, using waxed paper ends to help flip dough over. Top with plain dough rectangle. Starting on a long side, and using waxed paper as an aid, roll dough into a cylinder. Wrap in plastic; refrigerate 1 hour.
- Heat oven to 375°F. Cut dough into 1/4-inch slices. On ungreased cookie sheet, place slices about 1 inch apart. Sprinkle with coarse sugar.
- Bake 7 to 8 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 4 g, TransFat 0 g
MARBLED CANDY CORN COOKIES
When bowls of candy corn start appearing on coffee tables, we know fall has arrived. So why not let this playful candy inspire a seasonal sugar cookie? Their yellow and orange color, along with their white frosting-dipped tips, are unmistakable nods to our inspiration, but the marbling effect is a fun twist dreamed up by the Betty Crocker™ Kitchens. And while the marbling is indeed impressive-making these perfect for fall parties-the technique is easy; just follow our step-by-step instructions below.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 32
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. Divide dough in half. Place into 2 small bowls. Tint 1 bowl orange, 1 bowl yellow by stirring in each food color.
- On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough toward center on all sides to make 7x6-inch rectangle.
- Roll dough 1/4 inch thick to create marbled pattern. Using 6-inch round cookie cutter, cut out circles. (See template below.) Cut each circle into 8 wedges; place cutouts 2 inches apart on ungreased large cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.
- Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
- In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until warmed. Dip tip of each cookie into warmed frosting, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting in microwave to maintain dipping consistency, if needed. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
CANDY CORN COOKIES
I LOVE Candy Corn!!!!!!! LOVE IT!!! I wish they made scented candles and air fresheners out of that smell! So I was able to attend a 8 week farmers market event in my small town in Nebraska, and I looked on the internet for candy corn recipes. I found 3 I liked, some were good,others not so much, so I tweaked all three and liked...
Provided by Elizabeth Lancaster
Categories Cookies
Time 3h10m
Number Of Ingredients 12
Steps:
- 1. Cream together butter,sugars,eggs and vanilla on medium-high speed until light and fluffy, about 5 minutes.
- 2. Scrape the sides of the bowl, and add the flour,corn starch ,soda and salt.mix on low speed for about 1 minute don't over mix.
- 3. Add the candy corn, white chocolate chips and mix until just incorporated. Place in fridge for at least 3 hours.
- 4. Pre-Heat to 350* Do not bake with warm dough because cookies will spread and bake thinner and flatter. Important note - Strategically place candy corn so that it's not baking directly on cookie sheet because it will melt, burn, or turn runny if it is.
- 5. Bake for 9 to 11 mins. On a greased cookie sheet or parchment paper and placed 2 inches apart. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking. Enjoy!! I love making these in the fall, they were a huge seller at my farmers market booths!
CANDY-CORN SUGAR COOKIES
Steps:
- 1. Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms. 2. Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart. 3. Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes. 4. Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.
CANDY CORN SUGAR COOKIES
Categories Cookies Citrus Egg Dessert Bake Quick & Easy Halloween Edible Gift
Number Of Ingredients 11
Steps:
- Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed. Add flour and baking soda, beat until well mixed. Divide dough into thirds. Press one-third of the white dough evenly into the bottom of a loaf pan that you have lined with foil, wax, or parchment paper. Place another one-third of the dough into a bowl and add yellow and red food dye to make orange (refer to the chart on the back of your box). Once it is mixed evenly, press orange dough evenly over white dough. In another bowl, add the final amount of dough and dye yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto a lightly greased cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven. Place cookies straight into a bowl with sugar and coat. Place coated cookies on a baking rack to cool.
CANDY CORN COOKIES
Nibble away on sweet cookies that make you think you're eating candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 114
Number Of Ingredients 5
Steps:
- Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
- On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
- Divide remaining dough in half. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough. Refrigerate 1 1/2 to 2 hours or until firm.
- Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
- Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 15 mg, Sugar 2 g, TransFat 0 g
PEANUT BUTTER CANDY CORN COOKIES
Obtained online. http://www.somethingswanky.com/peanut-butter-candy-corn-cookies/
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF. Using an electric mixer or stand mixer, beat together the butter and sugars. Mix in the egg, peanut butter, and vanilla.
- Mix in the flour and baking soda just until dough forms. Scoop out cookie dough by 2 tablespoons and roll into balls. Place on ungreased baking sheet 2 inches apart.
- Bake for 9 minutes. Press candy corns into the tops of the cookies fresh from the oven and still warm. Transfer to a wire rack to cool completely.
HALLOWEEN CANDY CORN COOKIES
Categories Cookies
Number Of Ingredients 8
Steps:
- PREHEAT OVEN TO 350. IN A BOWL, CREAM BUTTER AND SUGAR WITH WOODEN SPOON UNTIL COMBINED. BEAT IN EGG YOLK, VANILLA, BAKING POWDER AND SALT. ADD FLOUR AND MIX UNTIL DOUGH FORMS. SCOOP OUT DOUGH INTO VERY SMALL BALLS AND PLACE ON A COOKIE SHEET 2 INCHES APART.FLATTEN SLIGHTLY WITH PALM OFHAND. BAKE UNTIL EDGES ARE FIRM 10-12 MINUTES BUT DO NOT LET COOKIES COLOR. REMOVES FROM OVEN AND IMMEDIATELY PRESS ONE CANDY CORN INTO THE CENTER OF EACH COOKIE. LET COOL ONE MINUTES ON COOKIE SHEET AND THEN TRANSFER TO RACK TO COOL COMPLETELY.
CANDY CORN COOKIES
Make tasty Halloween Candy Corn Cookies! No need for candy corn-these Candy Corn Cookies are brushed with flavored JELL-O to resemble the iconic treat.
Provided by My Food and Family
Categories Halloween Desserts
Time 1h15m
Yield 24 servings, 2 cookies each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Shape into 12-inch log. (Dough will be sticky.) Refrigerate 30 min.; reshape into triangular-shaped log.
- Cut dough into 1/4-inch-thick slices; place, 2 inches apart, on baking sheet.
- Bake 12 to 15 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely
- Empty orange and lemon flavor gelatin mixes into separate small bowls. Add 2 Tbsp. water to gelatin mix in each bowl; mix well. Use clean paint brush to paint cookies with colored gelatin mixes to resemble pieces of candy corn. Let stand 30 min. or until dry.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CANDY CORN COOKIES
Number Of Ingredients 2
Steps:
- Use a triangle-shaped cutter; bake and let cool. Dip the wide base of each cookie into melted dark chocolate, then dip the tips into melted white chocolate. Set on a parchment-lined baking pan and chill in freezer for 5 minutes.
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