See, cute! I bet you're smiling now too. Now I will admit these cookies were a bit labor intensive. You see I don't have a Kitchen Aid mixer or any stand-up mixer for that matter. Which meant I had to mix in the coloring by hand. I thought my shoulder was going to need ice yesterday afternoon. For reals! My right shoulder was aching while I stirred in the yellow and then the red food coloring. If you have a mixer these will be so easy for you to make. Here's a look at the process.
I let it chill in the fridge for about 6 or 7 hours. You could let it chill overnight if you wanted. I would recommend chilling it at least 4 hours. You want it to be nice and firm once you start slicing. Make your slices about 1/4". Then just angle your knife to cut out candy corn shapes. See picture above. That's all there is to it. Like I said, if you have a mixer this will be super easy.
Here's the best recipe I've found for sugar cookies. It's from All Recipes and makes soft and chewy cookies or you could bake them a couple minutes longer if you like yours crispier.Ingredients
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
** FYI - I only made half a recipe. I got probably 100 or more candy corn cookies out of it.
This morning while taking pictures of these little cuties, I thought you could easily use different colors in the dough and round out the pointy parts to make more of an egg shape for Easter cookies. I will definitely be doing that. Wouldn't they look great with pink, yellow and white? Or purple, white and blue? Or, you could color every dough third a different color and have green, yellow and pink eggs. Oh the possibilities are endless. Just try these for now. : )