I probably should have posted this recipe much sooner but if you’re a long time reader, you know how I roll. I procrastinate. And I’m sorry.
But who says the fun has to stop just because Halloween is over? You KNOW you’re going to have left over candy!! And I am going to give you a few ideas in the coming week to use up that candy. IF there is any candy left over by then ;)
But for now, let’s talk cookies. These are your run of the mill sugar cookies divided into three batches and colored, stacked, sliced and baked. Simple stuff here folks, but BIG reward. If you want to take it a step further (I’m a minimalist; read: lazy), you can dip the tops in melted chocolate and decorate with sprinkles.
These cookies are your oyster. Ew. Let’s pretend I didn’t say that…..
It may seem that because there are a fair amount of steps that these are difficult cookies to make: they aren’t!! They involve a bit of chill time and some hands on time but nothing you can’t handle.
If you can handle me using oysters and cookies in the same sentence, you can make these ;)
2 sticks unsalted butter, at room temperature
3/4 cup sugar
3 egg yolks
2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
yellow and orange gel food coloring
Note: if you need some process pictures to help you along, head on over to Our Best Bites.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Add the egg yolks one at a time, beating well after each addition. Add the vanilla and almond extracts and mix well.
In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Reduce the speed to low and beat until well mixed.
Turn the dough out onto a work surface and divide into 3 equal portions (I weighed my dough then divided into three, each portion weighed 428 grams).
You’ll leave one of those portions as is (this will be the white part of the candy corn) and then you’ll color one of the remaining portions yellow and one orange.
Tip: When you’re coloring multiple things in a recipe, use one mixing bowl and color starting from lightest to darkest. That way you won’t have to wash your bowl in between.
Grab a loaf pan (it doesn’t matter what size) but if you have an option between a larger and a smaller pan, you might want the smaller one (I used an 8″ x 4.5″). Line your loaf pan with a big piece of plastic wrap leaving an inch overhang on all sides.
The first thing you’ll do is place your uncolored cookie dough in the bottom of the pan and spread it out as flat as you can.
You’re going to have 3 layers of cookie dough and the height of your dough will determine the size of your cookies. In my case, I made a small batch of cookie dough, and if I spread it out all the way in my large loaf pan each layer would be so thin that it would produce teeny tiny cookies so I didn’t spread my dough to the very end. Shoot for about 3/4 inch per layer at least. You can always make larger cookies if desired.
Place 1/3 of cookie dough in your mixing bowl, add a bit of yellow food coloring and mix until you reach your desired color (adding more food coloring as necessary); set aside. Do the same thing with the remaining dough coloring it orange. Place the orange dough on top of the uncolored dough and flatten out. Do the same with the yellow dough. Use the plastic wrap to even out the dough and cover it.
Place the pan in the refrigerator for a few hours, or the freezer for about 30-60 minutes. You’ll want this very chilled, all the way through so it cuts nice and smooth.
When it’s done chilling, unwrap and slice that loaf into about 1/4-inch slices, working a few at at time.
Now just slice your rectangles into triangle pieces.
Position a rack in the upper third of an oven and preheat to 350°F. Line a baking sheet with parchment paper. Place your cookie triangles on your baking sheet. Since these are slice and bake cookies, they won’t spread very much at all therefore you don’t need to leave a lot of space between cookies (about 1/2 inch).
Bake until the cookies are lightly golden on the edges, about 8 minutes. Transfer the cookies to wire racks and let cool completely. Enjoy : )