Candy Corn Sugar Cookies
One Really good sugar cookie recipe (see below)
yellow and orange food coloring
loaf pan
saran wrap
Optional:
Sanding sugar, coarse raw sugar, or sprinkles
almond bark or white chocolate, melted
Sugar Cookies
1 C sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 t almond extract (or other flavor of your choice, like vanilla)
3 C flour
1 1/2 t baking powder
1/2 t salt
Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.
Slowly add the flour mixture to the butter mixture and mix until completely combined.
Instructions:
Divide prepared sugar cookie dough into three equal portions. Leave one as is and color one portion yellow and other orange.
I couldn't find my loaf pan!
Line a standard loaf pan with plastic wrap. Gently press layer of uncolored dough into bottom of pan and smooth flat, keeping it at least 1/2-3/4 inches high (you don’t have to use the whole pan if you have a small batch of dough) or larger if desired. Layer orange dough on top of previous layer and smooth. Finally layer yellow dough and smooth on top. Wrap plastic over dough and chill until firm, 30-60 minutes in freezer or 1-2 hours in fridge. Or you can store the dough in fridge for 2-3 days before baking.
Remove plastic and slice loaf into 1/4 inch slices. Trim top of slice to make straight line. Cut each slice into triangle shape and dip top side in sugar if desired. Bake for 8-12 minutes at 350 degrees. Cool completely and then if desired, dip ends in almond bark or white chocolate and decorate with sprinkles.
Source: Our Best Bites.com
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