Add these candy corn-shaped sugar cookies to your Halloween treat platter. —Dorothy Jennings, Waterloo, Iowa
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 3/4 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- ROYAL ICING:
- 3-3/4 cups confectioners' sugar
- 1/3 cup warm water
- 4 teaspoons meringue powder
- Orange, yellow and black paste food coloring
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a 3-1/2-in. egg-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
- Repeat with remaining dough, cutting with a 3-in. oval cookie cutter and a 1-in. triangle cookie cutter. Attach a triangle to each oval to create thought bubbles. Place on baking sheets.
- Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.
- In a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Cover frosting with damp paper towels or plastic wrap between uses. Tint icing as desired.
- Working quickly with one color at a time, pipe outlines on some of the cookies; fill with thinned icing. Repeat using other colors. Let dry at room temperature for several hours or until firm.
- Add faces and writing to cookies as desired. Let stand until set. Store in an airtight container. Yield: 2 dozen.
Originally published as Candy Corn Conversation Cookies in Ultimate Halloween 2012 2012, p93
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