I am a fan of anything Holiday-ish {is that a word?} What reminds us more of Fall than classic candy corn and there are so many fun things you can do and bake and make with the little orange/yellow/white pieces!
I made these Martha Stewart chocolate cookies and used my candy corn to put on top.
This recipe is really easy and once you have made the cookies, pull them out of the oven and pop a candy corn on top! Voila - it's ready to eat...and eat....and eat!!!
- Martha Stewart's recipe
- 4 tablespoons unsalted butter, very soft
- 1/2 cup sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour, (spooned and leveled)
- About 36 candy corns
Directions
- Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
- Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
- Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
- Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.
Cook's Note
Chocolate Variation: Reduce the amount of flour given in the recipe to 1/2 cup. Add 1/4 cup unsweetened cocoa powder along with the flour in step 1, and proceed.
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