candy corn sugar cookies

candy corn cookies, originally uploaded by Caudagali.

Any leftover candy corn? You could save it for next year or, especially if the bag is already opened, make these incredibly cute little cookies!

From Everyday Food, the recipe is for a simple sugar cookie dough that can also be turned into a chocolate version, which I felt contrasted better with the candy corn.

The recipe uses 1 egg yolk, though I used a whole egg and added 2 more tablespoons flour and 1 tablespoon of extra cocoa powder. This may have affected the resulting cookies, as mine didn't have the pretty crinkled tops seen in the picture on the site, but that's alright because the taste was decent.

Many of the comments for the recipe was that they had trouble getting 36 cookies. Well, when the instructions state to scoop out level teaspoons of dough, that means you take a teaspoon measuring spoon, a regular spoon, and scoop out level teaspoons of dough. Really doesn't take much time at all. These cookies are meant to be tiny little coins and that's part of the charm.
For ease of handling, I didn't roll the dough into balls; rather, I scooped them out into roughly-shaped balls and plopped them on the baking sheet (the recipe doesn't state whether to grease or line the sheets, so to be on the safe side go ahead and line them with parchment, though I left the sheet ungreased and unlined and they came off fine).

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candy corn sugar cookies
From Martha Stewart

Makes about 36

ingredients ~

* 4 tablespoons unsalted butter, very soft
* 1/2 cup sugar
* 1 large egg yolk
* 1/4 teaspoon vanilla extract
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup all-purpose flour (spooned and leveled)
* About 36 candy corns

directions ~

1. 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.


2. 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.


3. 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.


4. 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 Variation: Reduce the amount of flour given in the recipe to 1/2 cup. Add 1/4 cup unsweetened cocoa powder along with the flour in step 1, and proceed.