Friday, October 30, 2009

Sandra Lee's Candy Corn Cookies:

I saw this recipe this morning on Good Morning America and immediate thought of my friend Jules, a lover of candy corn and whose birthday is today.... In the spirit of Halloween and candy corn lovers everywhere, I thought I would share this recipe with 'Mouse House' readers.

From the Kitchen of Sandra Lee
Servings: Over 8
Difficulty: Moderate
Cook Time: Over 120 min

2 (17.5-ounce) packages sugar cookie mix, Betty Crocker®
1 cup unsalted butter, softened
2 large eggs
Orange food coloring
1 (16-ounce) package vanilla candy coating
1 (14-ounce) package yellow candy melts, Wilton®


In a large bowl, beat cookie mix, butter, and eggs at medium
speed with an electric mixer until well combined. Gradually tint
dough with food coloring to achieve desired color. Cover dough,
and chill 1 hour.

Preheat oven to 375°. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll dough to 1/4-inch thickness.
Cut with a 4 1/2 x 3 1/4-inch candy corn-shaped cutter,
re-rolling scraps as necessary. Place cookies 2 to 3 inches
apart on baking sheets, and bake 8 to 10 minutes, or until edges
are very lightly browned. Let cool on pan for 2 minutes. Remove
to wire racks to cool completely. Place cooled cookies in an
airtight container, and freeze 8 hours or overnight.

Line 2 baking sheets with wax paper or aluminum foil, and top
with wire racks. In 2 separate medium microwave-safe bowls, melt
vanilla candy coating and yellow candy melts according to package
directions. Dip one end of cookies into melted vanilla candy
coating. Dip other ends of cookies into yellow candy melts.
Place on prepared wire racks to drain. Let stand until candy
coating and candy melts are firm.

Makes about 1 1/2 dozen cookies

Recipe: Sandra Lee's Candy Corn Cookies - continued(page 2)

*Reprinted with permission by Hoffman Media, LLC

Copyright © 2009 ABC News Internet Ventures

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