It’s National Candy Corn Day, and not to sound too ~corny~ but these cookies are absolutely a-MAÏSE-ing. Even if you’re not a candy corn lover, these cookies may make you turn a CORNer. We promise that if you bring these to the next party, you’ll be the STALK of the town.
Click through for the recipe, and no more corn puns.
- 1/2 cup butter, room temperature
- 1 1/2 cup icing sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 3 cups pastry flour
- yellow food colouring
- red food colouring
- 1 cup white chocolate
- 1 cup candy corn
Makes 2 dozen sandwich cookies
- With a stand or handheld mixer, cream the butter and icing sugar on high until light and fluffy. Scrape down the sides of the bow.
- Turn the mixer speed to medium and add the eggs one at a time, beating well after each addition. Scrape down the sides of the bow. Add the vanilla and beat again.
4. Remove half of the cookie dough and place it in a small bowl. Add yellow and red food colouring (to make orange) into the remaining cookie dough. Beat until colour is evenly distributed.
5. Shape each piece of dough into a disk and wrap them separately in plastic wrap. Chill the dough for at least 1 hour in the refrigerator.
6. Preheat the oven to 350 degrees.
7. Prepare cookie sheets by lining them with parchment paper.
8. Place on of the disks of dough on a lightly floured work surface and use a rolling pin to roll it out to about 1/2 inch thick. Use a circular cookie cutter to cut out approximately twenty-four cookies and transfer them to the prepared trays. Repeat with the second disk of dough
9. Bake for 10 minutes, or until the cookies are very lightly browned around the edges.
10.Remove the cookies from the oven and allow them to cool on the pan slightly before transferring them to wire rack to cool completely.
11. Place white chocolate into a bowl. Place in the microwave and heat chocolate in 30 second intervals until completely melted. Stir chocolate between each time.
12. Using a knife, roughly chop candy corn.
13. Turn over 24 of the cooled cookies, bottom side up. Spoon about a tablespoon of melted chocolate on each one. Sprinkle with crushed candy corn.
14. While chocolate is still melted, top each cookie with the remaining 24 cookies (to form a sandwich).
15. Allow chocolate to harden completely before serving.