Ok, Suitcases & Sweets friends, it’s time to let you in on something those on the other side of the computer know about me — I am obsessed with candy corn.
Hands down, it’s my favorite Halloween candy. While my colleague, C, calls anything that isn’t Brach’s, “an abuse of candy corn”, I’m willing to try nearly every variation! I drew the line at candy corn-flavored soda, but sampled all of these candy corn-flavored treats this month…
And after Lauren sent me this infographic from The New York Times Magazine,
I started an extensive but unsuccessful search for Jelly Belly Candy Corn Jelly Beans.
So when it came time for holiday baking, I knew I had to pay homage to those sweet little colorful bites of Halloween happiness with these Candy Corn Sugar Cookies. And for those of you who eat one color at a time, each section has a slightly different flavor. :)
- 3 cups flour
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 2 sticks butter, softened
- 1 cup sugar
- 1 egg, room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- Red food coloring
- Yellow food coloring
- Line a 9×5 inch loaf pan with waxed paper; set aside.
- Combine flour, baking soda, and salt; set aside.
- In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in egg. In thirds, add flour mixture to creamed ingredients and mix well.
- Divide dough into thirds. To first section, add almond extract. To second section, add vanilla extract, 12 drops yellow and 4 drops red food coloring (to make orange). To third section, add lemon juice and yellow food coloring.
- Spread white layer evenly into prepared pan; add orange layer and top with yellow layer. Cover layered dough with waxed paper; refrigerate 4 hours or until firm.
- Preheat oven to 350 degrees.
- Turn out chilled dough; peel off waxed paper. Cut loaf in 1/4 inch slices. Cut each slice into 6 wedges.
- Place slices 2 inches apart on cookie sheet.
- Bake 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool. (If desired, coat cookies with sugar before cooling.)
This recipe was adapted from Kathie Cooks.