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Candy Corn Shortbread

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Candy Corn is the iconic Halloween symbol for candy! But have you ever seen candy corn shaped shortbread? These super cute cookies are not only full of buttery deliciousness, are fun to make but also make cute halloween gift bags or treats!

Ingredients

Units Scale
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup sifted icing sugar
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • yellow food colouring
  • orange food colouring

Instructions

  1. In a stand mixer with the paddle attachment, beat butter, sugar, vanilla and salt until well combined.
  2. Turn the mixer to low speed and slowly add flour to the butter mixture, turn the speed up and mix well.
  3. Roll the dough in a ball, and divide the dough in half. Then take one half of the dough and divide it into one third. You should have 3 balls gradually getting smaller (see picture guide above for reference). Shape dough into balls. Note: If you have a scale the weights of each ball will be 292 g, 190 g, and 100 g.
  4. Flatten the largest ball out, drop approx. 10-15 drops of yellow food colouring in the middle of the dough. Lightly fold the dough over the food colouring and work in with your hands until you reach an even colour of bright yellow (add as much food colour as you like until you reach your desired colour, just add a little bit at a time).
  5. For second largest ball, use orange food colouring (if you don’t have orange, you can make it by adding 1:1 ratio of yellow and red food colouring).
  6. Leave the smallest ball as is.
  7. Roll balls into logs approx. 13″ long (If your dough is too soft to work with refrigerate it for 15 minutes or until slightly firm, or easier to handle).
  8. Place logs on top of each other; yellow on the bottom, orange in the middle and plain on top.
  9. Shape into a triangle by pressing one side of the log flat against your cutting board, and lightly press down to flatten. Then roll over to the other side and press. Note: you can use a large piece of wax paper to help shape the dough into a triangle.
  10. Refrigerate the triangle log until firm, approx. 1 hour.
  11. Preheat your oven to 300ËšF and line a baking sheet with parchment paper, set aside.
  12. Once cookie dough is firm, with a sharp knife slice the log into ½” thick slices and place on the prepared baking sheet approx. 1″ apart.
  13. Bake in the middle of the oven for 22-25 mins, until slightly golden brown on the bottom.
  14. Let cool on the baking sheet for a few minutes before removing to a cooling rack.

Notes

Store cookies in an airtight container for up to two weeks.

You can also make up the dough the night before and keep in the fridge until you are ready to bake the next day.

Nutrition

Find it online: https://bakingforfriends.com/candy-corn-shortbread/

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