Candy corn cookies

Yesterday was the day that I made these fun cookies. My son was over the moon about them and I actually let him have 3 the minute the where done....oh well just this one time :-(

I actually used my basic butter cookie recipe. I divided the dough in three and add it the necessary food colors to make the candy corn theme cookie.

I must say it was a challenge shaping these cookies. They don't look to professional but I think you can see that they are candy corn cookies. You can decorate them with different sugar colors or how ever you wish. I thought they were sweet enough and they didn't need any more sweetness :-)

These are fun to make with your kids so....

Enjoy!!

Right after taking the dough out of the fridge you may notice it is a bit stiff but just unwrap it a roll it up a bit. It will be fine, just like the right picture :-)

I used plastic wrap to roll the cookies but you can also use parchment paper. Use a knife to cut the cookies into triangles. They don't look perfect but the kids knew what they were :-) A bit rustic looking.....

Some of the  cookies look a bit more done on the edges. I tried to make them the same size but some turned out a bit smaller than I would had hoped for.

.....and these is how they looked right after coming out of the oven.....NOT BAD :-)

Ingredients

2 cups whole wheat pastry flour, next time I will try to add some shredded coconut to the mix
1 stick of butter, at room temperature
1/4 cup olive oil
1 cup sugar, next time I will use just 3/4 cup of sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon yellow food cooloring
1/4 teaspoon orange food cooloring

Beat butter and sugar until fluffy, about 2-3 minutes. Beat in egg, oil and vanilla. Add flour, and baking powder.

Divide dough into three sections and add the orange and yellow food cooloring to two of the parts. Roll each piece of each color into a long rope and wrap in plastic. Chill dough for at least 4 hours. I did over night.

When you are ready to bake cookies preheat oven to 350F and line baking cookie sheets with parchment paper.

Transfer dough ropes to a lightly floured work surface, side by side and lengthwise with the orange rope in the midle, like in the pictures. You can place parchment paper of plastic wrap and gletly roll into a rectangle. Remove parhment paper and using a knife cut dough into triangles.

Place triangle cookies 1 inch apart to cookie sheet and bake for 9-11 minutes. Remove from the oven and cool in the cookie sheet for 5-7 minutes before transfering to a cooling cookie wrack.

Tip: Dough can be chilled for up to 5 days or frozen wrapped in a double layer of plastic wrap for up to 1 month. If frozen, thaw dough in the fridge before using.