This year I added some melted chocolate to one of the layers and they were a big hit!
Sugared Candy Corn Cookies
1 cup unsalted butter, softened
1 cup sugar
1 tablespoon vanilla
3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 ounce melted chocolate
1/2 cup sugar for rolling after the cookies are baked
1. Line a 9x5 inch loaf pan with plastic wrap. (I find it sticks to the sides better if I wet the inside of the loaf pan slightly.)
2. Mix the flour, salt and baking soda together and set aside.
3. Combine the butter and sugar together and beat at medium speed until creamy. Add the egg and vanilla. Continue beating until well mixed. Reduce the speed to low and add in the dry ingredients. Beat until well mixed.
4. Divide the dough into thirds. Leave 1/3 of the dough uncolored and press it into the bottom of the loaf pan. Color 1/3 yellow or make this dough chocolate by adding the melted 1 ounce of chocolate to color the dough. (I also added a tiny bit of dark cocoa powder to boost the color even more.) Press this into the pan as the middle layer. Color the last 1/3 orange and add this as the final layer. Cover with plastic wrap and chill at least 2 hours or overnight.
5. Preheat your oven to 375 degrees F. Invert the loaf pan and peel off the plastic wrap. Place the layered dough on a cutting board and cut 1/4 inch slices. Cut each slice into about 6 wedges, trimming as needed. Place about 1 inch apart on a parchment lined sheet pan and bake for 7-10 minutes. Cool for 1 minute on a cooling rack and then dip each cookie in the reserved 1/2 cup sugar.
Featured on: Apartment Therapy: The Kitchen, TasteSpotting
Linked to: Crazy for Crust, Today's Creative Blog, This Chick Cooks, Sweet As Sugar Cookies,
Recipe Lion, Gooseberry Patch, Katherine Martinelli
(Adapted from Land O' Lakes)