Candy Corn Cookies

Hey! Guess what? It’s another food holiday, and this one is a good one! It’s national candy corn day! I love candy corn! Because I love it so much I want to buy it the moment the store starts selling it for Halloween!

Now the stores start putting their Halloween stuff out in August, but my waist line can’t take that much candy corn. So I made a pack with my friend Shelly, who also happens to love candy corn that we would have to wait until the month of October before we could buy candy corn.
Some years we can hold out, but sometimes…I mean most of the time we can’t, we just need to have our candy corn fix for the year!
One of my favorite web-sites that I love to find recipe on happens to be Pillsbury, they also send me emails every week, and because this week happens to be Halloween they sent out their email featuring Halloween recipes and this adorable candy corn cookie recipe happen to be one of them. And of course with my love for candy corn and cookies I just had to make them. They took a little time but they were so worth it. You need to whip up a batch for you and your family for this Halloween!

Candy Corn Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
2 oz. semisweet chocolate, melted, cooled

Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.

On work surface, place ¾ cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.

Divide remaining dough in half. Gently press on half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 ½ to 2 hours or until firm.

Heat oven to 375⁰F. Remove dough from pan. Cut crosswise into ¼ -inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place 1 inch apart.

Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely.