Sunday, October 31, 2010

Candy Corn Cookies

A cute cookie fall, but it wasn't my favorite for taste. I think I would cook the cookies a shorter cook time and see if I liked them as a soft cookie...they were too crunchy for me. I served these at our "kids" party and they were gone in a flash.
Recipe from: Bake at 350
  • 4 tablespoons unsalted butter, very soft
  • 1/2 c sugar
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 c all-purpose flour
  • 1/4 c dutch-process cocoa (or regular unsweetened cocoa)
  • About 36 candy corns
Preheat oven to 350 degrees. Line baking sheets with parchment.

Beat/stir the butter and sugar with a wooden spoon until combined. Stir in the egg yolk, vanilla, baking powder, and salt. Add flour & cocoa, and mix until a dough forms.

Scoop out level teaspoons (a measuring teaspoon, not a cereal teaspoon) of dough, and place balls on baking sheets, 2 inches apart. (It looks like too little dough for each cookie, but it works.) Roll into balls.

Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch, 10 to 12 minutes.

{While these are baking, start going through the bag of candy corn to find 36 good ones. You'll want to work quickly when they come out of the oven and it is very frustrating to keep grabbing broken candy corns. Trust me on this.}

Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). The candy corns will stick once the cookies heat them up..they seem like they will fall off at first, don't worry.

Cool on sheets 1 minute; transfer to a rack to cool completely.

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