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Sparkling Candy Corn Cookies

Sparkling Candy Corn Cookies, Lay The Table Well, I actually made these cookies for Halloween, but we all know that candy corn plays a role in the Thanksgiving celebration, since corn was part of the first Thanksgiving meal🙂  I just “happened” upon this recipe jumping around the internet and landing on the Land O’ Lakes website.  The little gems were featured in a video tutorial.  I watched the entire thing, printed out the recipe, and Voila, here they are!

 Ingredients:

1 cup butter, softened

1 cup sugar

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1 egg

2 tablespoons orange juice

2 teaspoons freshly grated orange zest (I used a lemon because I didn’t have an orange.  I thought it worked out well using both citrus fruits to represent the yellow and orange sections of the candy corn.)

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

Sparkling Candy Corn Cookies, Lay The Table  Directions: Line bottom and sides of 9×5-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). Sparkling Candy Corn Cookies, Lay The Table  Place 1/2 cup sugar in large bowl; set aside.

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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 cooling rack. Cool completely.

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Store in loosely covered container. Sparkling Candy Corn Cookies, Lay The Table Though larger than the original candy corn, you can see that these cookies are bite size:) Sparkling Candy Corn Cookies, Lay The Table  I portioned these into cellophane bags and tied them with a fun, matching ribbon. Very fun and delicious treat!
The recipe states that it yields 15 dozen cookies.  I ended up with a lot of cookies, but not 15 dozen. I think it was closer to 10-12 dozen.   ENJOY!

Thanksgiving Challenge:  I’m thankful for my relative good health.  At the moment I have a chest cold, so I appreciate what a blessing good health is!

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This post is linked up with Tasty Tuesday  and Lovin” it Fridays.

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