These are addicting little buggers. They shape nicely, bake evenly, and have a great chewy texture. The sugar cookie isn’t overly sweet, as to balance out the addition of the candy corn.  Happy Halloween weekend everyone.

Candy Corn Sugar Cookie

Makes about 36

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

*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.

from Everyday Food, October 2004

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