"Gimme Thrive" Candy Corn Cookies

by Julie Finlayson

Directions

  1. Preheat oven to 325 degrees.
  2. Cream butter in mixer until light and fluffy. Add egg and water and mix well, scraping bowl once during mixing.
  3. Add cookie mix and mix well to combine.
  4. Divide dough into thirds. Set one of the thirds aside. Put the other two into two separate bowls.
  5. Mix or knead in yellow food coloring into one of the thirds until you get the desired color. Do the same with orange for the other third. (Use gel colors to get the brightest colors.)
  6. Line a loaf pan with a large sheet of wax paper (you want it to cover all the sides, not just the bottom...and allow some to hang over the sides).
  7. Press the uncolored cookie dough into the bottom of the paper-lined loaf pan. Make sure it's even. Then do the orange, then the yellow so that you have three even layers. Fold the wax paper down over the top of the dough and press to help the layers be even and also to adhere them to each other well. Chill for an hour.
  8. Use the paper to lift out the dough from the loaf pan. Remove the paper. With the dough on a cutting board, carefully cut the dough into slices about 1/3-inch thick. Cut each slice into little candy corn shaped wedges (also known as triangles!). Place on an greased cookie sheet, two inches apart.
  9. Bake for 9-11 minutes, or until the edges are just barely starting to get golden brown. Allow to cool for a few minutes on the baking sheet. Then carefully remove to a cooling rack to cool completely.

Ingredients


Total Time:
Prep Time:
Cook Time:
100 min
90 min
10 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.