CANDY-CORN SUGAR COOKIES
These petite fall treats will charm all but the grumpiest ghouls. Simple sugar cookies are garnished with candy corn pieces for a sweet fall treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
- Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
- Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
- Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.
CHOCOLATE AND CANDY CANE COOKIES
Deliciously minty-chocolate, these chocolate-candy cane cookies will become your new favorite Christmas treats!
Provided by r e n e t a
Categories Christmas Cookies
Time 1h10m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
- Sift together flour, cocoa powder, baking soda, and salt into a bowl.
- Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
- Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
- Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
- Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 34.6 g, Cholesterol 22 mg, Fat 13.5 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 4.6 g, Sodium 206.2 mg, Sugar 21.1 g
CANDY CORN CONVERSATION COOKIES
Add these candy corn-shaped sugar cookies to your Halloween treat platter. -Dorothy Jennings, Waterloo, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a 3-1/2-in. egg-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Repeat with remaining dough, cutting with a 3-in. oval cookie cutter and a 1-in. triangle cookie cutter. Attach a triangle to each oval to create thought bubbles. Place on baking sheets., Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks., In a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Cover frosting with damp paper towels or plastic between uses. Tint icing as desired., Working quickly with one color at a time, pipe outlines on some of the cookies; fill with thinned icing. Repeat using other colors. Let dry at room temperature for several hours or until firm., Add faces and writing to cookies as desired. Let stand until set. Store in an airtight container.
Nutrition Facts :
CHOCOLATE CANDY CORN SUGAR COOKIES (PLUS A VANILLA VARIATION)
I like the brownie-like flavor of these cute little cookies, and I love how simple they are to make. They are easily hand-mixed, so don't drag out the mixer! I made a double batch using one whole egg in just 45 minutes from start to finish. I didn't refrigerate the dough, but next time I might because it was a bit sticky to work with. Judge doneness by touch rather than appearance, since once they start to "look" done, they are already overbaked. This recipe comes from Everyday Food magazine #16. I am including the vanilla variation, although I have not tried it yet.
Provided by Vino Girl
Categories Dessert
Time 32m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Place butter and sugar in a medium bowl and beat well using a wooden spoon.
- Add in egg yolk, vanilla, baking powder and salt, and continue to mix until combined.
- Add flour and cocoa and mix until a dough forms.
- Scoop out level teaspoons of dough and form into balls.
- Place dough on cookie sheet and bake for 10-12 minutes, or until the edges are firm and the cookies feel dry to the touch.
- Remove pan from the oven and immediately press a candy corn in the center of each cookie.
- Allow cookies to cool on the pan for one minute before placing them on a wire rack to cool completely.
- VANILLA VARIATION: Simply omit the cocoa and increase the flour to 3/4 cup; otherwise proceed the same as above.
Nutrition Facts : Calories 31.2, Fat 1.5, SaturatedFat 0.9, Cholesterol 8.6, Sodium 28.1, Carbohydrate 4.5, Fiber 0.2, Sugar 2.8, Protein 0.4
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