But Sugar is Sweeter

Candy Corn Shortbread Cookies

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         These cookies don’t even need an explanation.  I mean seriously.  They look like candy corn, they are ridiculously simple  and they taste delicious.  I scrolled through the instructions at  Our Best Bites, and after seeing how creative (and easy) they were, I immediately started making the dough that same night.   Never mind that it was 11pm on a school night – these cookies had to be made.  Plus, it took me less than 30 minutes including cleaning time to whip up this dough and put it in the fridge.
          I really think the pictures are the most helpful part in figuring out how to make these.  I tried sprinkling the cookies with plain sugar, and I wasn’t really a fan of how that looked.  I think when I make these again that I am going to either leave them plain or use large sugar crystals.   The most important part in the apperance is not overcooking the cookies – they look much better with no browning.   Keep in mind that you can use any recipe for the cookie dough – I just chose shortbread because I knew they weren’t going to have icing and I wanted a cookie that would still be delicious.  And of course I trust Ina Garten with any recipe that includes lots of butter.  I loved this shortbread recipe, and apparently so did the rest of the family because they were gone in less than 2 days.  Don’t worry – it wasn’t just me and John we had some new to Ohio and visiting Ohio helpers :-).

Ina Garten’s Shortbread

  • 3/4 pound unsalted butter, at room temperature
  • 1 cup sugar, plus extra for sprinkling
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt

Directions

1) In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Divide the dough evenly into 3 separate bowls.  Using gel food coloring color 1 bowl of dough orange, 1 bowl yellow and leave one uncolored.  Mix until the colors are thoroughly incorporated.
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2) Line a baking pan with plastic wrap (smaller pans work best if you have one).
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3) Press the plain colored dough into the bottom of the pan, spreading to an even layer. I did not fill the entire length of the pan because I wanted slightly taller cookies. Continue with the orange and then the yellow layers.
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4) Refrigerate the dough for 1 hour, or up to 3 days.  You want the dough to be firm and easy to cut.  Once chilled, remove from the pan and place on a cutting surface.
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5) Slice the the dough into a 1/2 inch wide slice. You may also want to cut a straight line across the top yellow layer in order to get a more finished look. Then cut diagonally through the slice in order to get 5-6 pieces of candy corn. You may have some small, not perfectly shaped pieces at the edges, but that’s okay – they still bake up nicely and someone will eat them.
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6) Preheat oven to 350º

7) If you have coarse sugar, you can sprinkle the piece with sugar.  Place on a baking sheet and bake for 18-22 minutes.  Do not over bake or they will become discolored from browning.
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Recipe adapted from Barefoot Contessa, Idea from Our Best Bites

2 responses

  1. These are so adorable! I love them!

    October 26, 2011 at 9:03 pm

  2. What a great idea! These look wonderful and I love your photos!

    October 27, 2011 at 2:54 am

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