Candy Corn Cookies
From Coastal Living, October 2012 Issue
Prep Time: 50 minutes
Chill Time: 2 hours
Total Time: about 3 hours
Yield: about 120 cookies
1 cup butter, softened
1 1/2 cups sugar, plus a little extra for topping
1 large egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon lemon zest
Yellow food coloring
Red food coloring
In a large bowl, beat butter and sugar together at medium speed for 2 minutes. Beat in egg and vanilla extract. In a separate bowl, combine flour, sugar and lemon zest. Gradually beat into butter mixture.
Divide dough into 3 equal parts (about 1 1/4 cups each) in 3 separate bowls. Tint one piece with yellow food coloring. Tint another piece orange using red and yellow food coloring (the ratio should be 2 drops of yellow to every 1 drop of red).
Cut wax paper to fit smoothly in the bottom and along the sides of a 9x5-inch loaf pan. Place the white, un-tinted dough in the bottom of the loaf pan and press down evenly. I used another loaf pan to ensure evenness. Top with orange dough, then yellow, pressing evenly each time. Cover and chill for 2 hours.
When ready to bake, start by pre-heating the oven to 350 degrees and sprinkling a few tablespoons of sugar on a shallow dish. Turn the dough out onto a work surface. Cut thin slices, about 1/2-inch thick. Then cut each strip into 6 or 7 triangles. Dip one side of cookies triangles into sugar and place on parchment paper or aluminum foil-lined baking sheets, sugar-side up. Bake for 7-8 minutes, or until set but not browned.
Pour in a bowl and just watch these little suckers make their way into your mouth, bite after bite after bite.