Recipe: Candy Corn Cookies

Jeanne Cluts has worked in the Don Ayres office for more than 10 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a great recipe for a yummy fall dessert!

Ingredients
1 1/2 c. softened butter or margarine
1 1/2 c. sugar
1/2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
yellow and orange paste food coloring

To prepare
Cream butter and sugar in a large bowl until light and fluffy. Beat in vanilla.

Combine flour, baking soda and salt. Gradually add to creamed mixture.

Divide dough in half. Tint one portion yellow. Divide the remaining dough into two-thirds and one-third portions. Color the larger portion orange. Leave the smaller portion white.

Shape each portion of dough into two 8-inch logs.

Using a yellow log as the base, place an orange log and a white log on top. Push the sides in and pack the dough layers together to make a candy corn kernel shape. You will have a rounded white “point” on the top that tapers to a yellow bottom. Repeat with remaining dough to create a second three-color log.

Wrap each log in plastic wrap. Chill for four hours or until firm.

Unwrap each log and cut into 1/4-inch slices. Place the slices about two inches apart on an ungreased baking sheet.

Bake at 350 degrees for 10-13 min. Cool on wire racks.

Makes about five dozen cookies.