While cutting, I left half of the dough in the fridge because soft triangles aren't as easy to transfer from a cutting board to the cookie sheet. However, when the dough is nicely chilled you can use your chef's knife to easily pick up an entire row to transfer.
Candy corn can be sickeningly sweet after a couple pieces but the same is not true of these cookies. In fact, in my experience 10 dozen bite-size cookies can go fairly fast :)
Ingredients (10 dozen 1-inch cookies)
- 1 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla
- 1 egg
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- yellow and orange food color (I use AmeriColor soft gel paste)
InstructionsThe Day Before
- Using a stand mixer, cream together the butter and powdered sugar until light and fluffy. Add the egg and vanilla and continue to beat until incorporated, scraping down the sides of the bowl as needed.
- In a medium bowl, whisk together the flour, baking soda and salt. Add to the stand mixer bowl and mix just until a soft dough forms.
- Remove dough from mixer bowl and separate into three equal pieces (about 10 oz each). Knead orange food color into one piece, yellow into another and leave the third plain. I used a Silpat mat to knead the color into the dough.
- Line a loaf pan with plastic wrap, leaving enough overhang to pull the dough out and cover it. Past down the white dough inside the loaf pan, spreading it evenly along the bottom of the pan. Then firmly pat the orange dough on top of it, followed by the yellow dough.
- Use plastic wrap to remove the dough from the pan and then wrap the dough in plastic wrap. Refrigerate overnight.
The Day Of
- Heat oven to 350 degrees.
- Cut 1/4-inch slices down the width of the dough. Continue cutting each slice into triangles. Place triangles on a cookie sheet and bake for 6 minutes.
- I recommend using a chef's knife to cut the slices. If you want crispy cookies, cut thin slices and if you want softer cookies, cut a tad bit wider slices.
- Recipe Source: PBS Food
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