Candy Corn Cookies

Name: Candy Corn Cookies
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 114
Cuisine: Global
Ingredients: 79 milliliters butter or margarine, melted; 1 egg; 114 servings Betty Crocker® orange gel food color; 57 grams semisweet chocolate, melted, cooled; 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

Candy Corn Cookies might be just the dessert you are searching for. This recipe makes 114 servings with 8 calories, 0g of protein, and 1g of fat each. This recipe covers 0% of your daily requirements of vitamins and minerals. 890 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free and fodmap friendly diet. Head to the store and pick up orange gel food color, semisweet chocolate, sugar cookie mix, and a few other things to make it today. Halloween will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.

Instructions

Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.

Ingredients you will need

Cookie Mix

Butter

Dough

Egg

Equipment you will use

Loaf Pan

Bowl

On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.

Ingredients you will need

Food Color

Dough

Equipment you will use

Frying Pan

Divide remaining dough in half. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough. Refrigerate 1 1/2 to 2 hours or until firm.

Ingredients you will need

Chocolate

Orange

Dough

Equipment you will use

Frying Pan

Heat oven to 375°F.

Equipment you will use

Oven

Remove dough from pan.

Ingredients you will need

Dough

Equipment you will use

Frying Pan

Cut crosswise into 1/4-inch-thick slices.

Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.

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Equipment you will use

Baking Sheet

Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven