10.13.2009

Oh dear...these are cute!!!

After a couple of long days
of intense cross stitching,
I decided it was time
to give the eyes,
hands,
and the neck
a rest for the evening.
Soooo.....
instead of stitching tonight,
I've been baking
these darling
little things...
Oh dear, these are dangerous!!!
You see,
these are bite-sized
treats
&
I am eating
them by the handfuls...
just like popcorn!
Aren't they cute?
Do you want to make some too?
Sure you do...
& I betcha
you can't eat just one!


SPARKLING CANDY CORN COOKIES
1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon pure orange extract
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
Line bottom and sides of a 9" x 5" 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 extract and salt. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.

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).

Place 1/2 cup sugar in large bowl; set aside.

Heat oven to 375 degrees Fahrenheit. 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 6-8 wedges. Place 1 inch apart onto un-greased cookie sheets. Bake for 7 - 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 of sugar; roll in sugar to coat. Place cookies onto cooling rack. Cool completely.

Store in loosely covered container.
Makes 15 dozen miniature cookies.
Enjoy,
Brenda

5 comments:

corinna said...

scrumptious looking
thanks for sharing

Brynwood Needleworks said...

Brenda:
They look so good! Thanks for the recipe. I'm going to have to try them!
xoxo
Donna

WoolenSails said...

What a fun recipe, wish I could eat them.
But guess I am better off not, or I would be eating the entire batch;)

Debbie

Nancy said...

Your cookies are beautiful and look so yummy! Thanks so much for sharing the recipe.

Teresa said...

These were great and o so easy!!!!!! Went quick too!!!!

Terry