Candy Corn Sugar Cookies

I couldn't let Halloween go by without making some sort of Halloween inspired dessert. Since I was pure out of ideas to make something of my own, I found these cute cookies on Pinterest from the blog Kathie Cooks. They were perfect since I had most of the ingredients on hand, with the exception of the lemon, but I substituted with lemon extract. Anyway, these are a breeze to make and the recipe makes over 6 dozen cookies so if you need to make them for a get together or kids party you are sure to have enough for everyone.  I think you could even top cupcakes with these little cuties. So festive and cute. Enjoy and Happy Halloween!

Other Halloween-inspired recipes: Black Bean Hummus, Autumn Beet and Artichoke Salad

Candy Corn Sugar Cookies (slightly adapted recipe from Kathie Cooks)

2 sticks of butter, softened
1c. sugar
1 egg
2 T. Lemon juice
2 t. Lemon Zest
1/8 t/ salt
3 cups flour
1/2 t. baking soda
red food coloring
yellow food coloring
1/2 c. granulated sugar (for dusting)
 
Preheat oven to 375 degrees. Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, lemon juice, lemon zest(I substituted with 1/2 t. lemon extract) and salt. continue beating until well mixed. Add flour and baking soda, beat until well mixed. Divide dough into thirds. Press 1/3 of the white dough evenly into the bottom of a parchment paper, foil or plastic wrap-covered loaf pan. Place the remaining two thirds of the dough in a bowl and add yellow food coloring to color the dough a bright yellow. Divide the yellow dough in half and place one half of the yellow dough into another bowl to dye orange. Add one drop of red food coloring to one of the two yellow dough halves. Combine well until you get a bright orange dough. Next, press the orange dough layer  on top of the white dough and then repeat with the yellow dough. Cover and refrigerate until firm. (2 hours or overnight is best.)

Once chilled, invert your loaf pan and unwrap your dough. Flip the loaf over so that the yellow side is resting on the cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into wedges. Place each candy corn cookies onto a plate of sugar to coat and then place 1-inch apart onto a lightly greased cookie sheet. Bake for 7-10 minutes in a preheated 375 degree oven. Let cool until easy to handle but still warm and place in plate of sugar to coat with sugar a second time. Place on a wire rack to cool completely. Store in an air tight container.