Candy Corn Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
2 tsp cornstarch5 tbsp cold water1 cup shortening 2/3 cup sugar 2/3 cup brown sugar1 egg1 tsp vanilla 1/4 tsp concentrated butterscotch extract (optional)2 cups flour 2/3 cup spelt flour1 tsp baking powder1/4 tsp salt2 tsp yellow food colouring1 tsp red food colouring
Line a standard loaf pan with waxed paper (leave an overhang) and set aside.
Combine cornstarch and water in a small bowl, set aside.
Cream shortening and sugars.
Add egg and cornstarch mixture, beating well. Beat in vanilla and butterscotch extracts.
Whisk together flours, baking powder and salt.
Slowly beat into the creamed mixture. Blend will be very stiff (add water / flour if necessary).
Remove 1/3 of the cookie dough and press into the bottom of the loaf pan.
Thoroughly beat yellow colouring into remaining mixture.
Remove half of the remaining dough and press on top of the white batter in the loaf pan.
Beat red colouring into the last third of the cookie dough to make it orange, press into the top of the dough layers in the loaf pan.
Fold waxed paper over the dough block and place the pan in the freezer for 2-3 hours.
Preheat oven to 350F. Line baking sheets with parchment paper (do not grease).
Remove dough block from the freezer.
Slice rectangular pieces from the short end of the "loaf" about 1/4-1/2" thick, and cut each slice into triangles (to resemble candy corn pieces). Place on sheets.
Store remaining dough wrapped in the loaf pan to maintain shape.
Bake 8-9 minutes, rotating pans halfway through. Cool cookies completely on sheets.
Number of Servings: 60
Recipe submitted by SparkPeople user JO_JO_BA.
Combine cornstarch and water in a small bowl, set aside.
Cream shortening and sugars.
Add egg and cornstarch mixture, beating well. Beat in vanilla and butterscotch extracts.
Whisk together flours, baking powder and salt.
Slowly beat into the creamed mixture. Blend will be very stiff (add water / flour if necessary).
Remove 1/3 of the cookie dough and press into the bottom of the loaf pan.
Thoroughly beat yellow colouring into remaining mixture.
Remove half of the remaining dough and press on top of the white batter in the loaf pan.
Beat red colouring into the last third of the cookie dough to make it orange, press into the top of the dough layers in the loaf pan.
Fold waxed paper over the dough block and place the pan in the freezer for 2-3 hours.
Preheat oven to 350F. Line baking sheets with parchment paper (do not grease).
Remove dough block from the freezer.
Slice rectangular pieces from the short end of the "loaf" about 1/4-1/2" thick, and cut each slice into triangles (to resemble candy corn pieces). Place on sheets.
Store remaining dough wrapped in the loaf pan to maintain shape.
Bake 8-9 minutes, rotating pans halfway through. Cool cookies completely on sheets.
Number of Servings: 60
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 70.2
- Total Fat: 3.6 g
- Cholesterol: 5.4 mg
- Sodium: 2.2 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 0.3 g
- Protein: 0.7 g
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