Candy Corn Cookies

I'm sure you have seen these cookies all over the Internets.

I wish I could say that I invented them, but I'm obviously not that creative.

But with Halloween only a little over THREE weeks away I had to do something of a candy corn theme in its honor.

I took a basic sugar cookie recipe and colored the dough using store brand food coloring. If you want to go to Michael's and pick up some Wilton's colors you are guaranteed to have more vibrant looking cookies, but I wasn't about to make another trip to the store.

You can whip these up for your child's Halloween party and the good thing is they make a LOT, around 4 dozen or so (but don't quote me because I honestly didn't stand there counting each cookie.)

I love hearing what everyone else makes during this time of year so tell me, what do you traditionally whip up for the haunting season?

Sugar Cookie Dough:

3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup room temperature butter, unsalted
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract

Yellow and Red Food Coloring

• In a medium bowl, whisk together the flour, salt and baking soda and set aside. In the bowl of your stand mixer, combine the butter and granulated sugar until light and fluffy. Add in the eggs, vanilla and almond extracts until mixed. Add the flour mixture to butter mixture in 3 additions and mix until a dough forms. 
• Separate your dough into 3 equal portions.
• Leaving one plain, dye the second yellow and the third orange. 
• Line a large (9") loaf pan with plastic wrap. Press your "white" dough into the bottom. Lining the bottom completely is NOT necessary. You are looking for 1/2-3/4" height. For mine, this was about half way in the pan. Next press the orange dough onto the top, using the plastic wrap when necessary to help lay flat, making it the same height as the white and do the same with the yellow. You will now have three layers from bottom to top (white, orange, yellow...). Press the edge, if not lining the whole pan to make flat as well as the top, like this...

Cover completely with plastic wrap and place in the refrigerator to chill for 2 hours.

Once chilled, unwrap and, using a sharp knife, cut 1/4-1/2" slices.

Trim the yellow to make an even square and cut triangles out of the dough, you should have two scraps at either end. You can bake these up too! They wont be as pretty but will taste just as delicious.

Preheat your oven to 350 degrees. Lightly spray a cookie sheet with cooking spray and place the cookies 1 inch apart.

Bake for 8-10 minutes or until the edges are lightly golden, transfer to a cooling rack and enjoy. Prior to baking you can sprinkle some coarse sugar on the top and after cooled, cover with sprinkles, or dip in white chocolate, I just left mine plain.

Enjoy!