We enjoyed our county fair this past week, one of the events that we look forward to every fall. This upcoming week is an exciting one for my kids. They have the fall festival at their school on Thursday and the Halloween class parties on Friday. The days of sending home-baked goodies to school seem to be over. But, that doesn't stop me from baking fall goodies for my kids. One of the cookies that are a tradition in our home are these Candy Corn Cookies. I've been making them every year for the past several years. I use the recipe from Land O Lakes.
Sparkling Candy Corn Cookies
1 cup butter, softened
1 cup sugar
2 tablespoons orange juice
2 teaspoons freshly grated orange zest
1/8 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking soda
Orange paste or gel food color
Yellow paste or gel food color
1/2 cup sugar
Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.
Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.
Divide dough into thirds. Press one-third of white dough evenly onto bottom of prepared pan. Place another one-third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan. Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
Place 1/2 cup sugar in large bowl; set aside.
Heat oven to 375°F. Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto wire cooling rack. Cool completely.
Store in loosely covered container.
I added some colored sugar to the edges to jazz things up a little.
This one recipe makes a ton of cookies, approximately six dozen. Plenty for the kids to share with their friends.
Let the week of fall festivities begin!
If you're a fan of Serena Thompson's Farm Chicks, stop by and read my review and enter to win both of her cookbooks: Farm Chicks in the Kitchen and Farm Chicks Christmas: Deadline is Nov. 1, 2011!!! Click here to enter the giveaway!
Join my linky part on Sweet Indulgences Sunday.