Sunday, October 21, 2012
6:12 PM | Posted by Brandy K | | Edit Post
We've been having really nice cooler temperatures here in the great state of Texas lately...mid 70's and dare I say, it's been a little chilly some mornings. You have no idea what a relief this is! The harshness of the summers here just can't be explained with words. The best I can do is to say that it literally feels like my hair is on fire when I'm outside in the middle of August! Soeverlovinflippinhot! We have a pool across the street from us and there are days - I'm ashamed to admit this - that it's too hot to walk across the street! I kid you not.
Anyway! We are still looking at mid 80's and ridiculous humidity, but it's much better. So, it's led me to start thinking about fall recipes! I haven't had a moment to work on new recipes, but I wanted to share this one with you. It's an oldie, but a goodie around this house! Tiny Candy Corn Cookies! They are so, so good- a little shortbread-ish, a little sugar cookie-ish and a little citrus flavor going on just for fun. Try them!
Candy Corn Cookies
by Brandy's Baking
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 2 tablespoons orange juice
- 2 teaspoons freshly grated orange zest
- 1/8 teaspoon salt
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- Orange paste or gel food color
- Yellow paste or gel food color
- 1/2 cup sugar
1. Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.
Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.
2. Divide dough into thirds. Press one-third of white dough evenly onto bottom of prepared pan. Place another one-third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan. Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
3. Place 1/2 cup sugar in large bowl; set aside.
Heat oven to 375°F. Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto wire cooling rack. Cool completely.
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