Wednesday, October 31, 2012

Candy Corn Cookies

No TRICK, just a sweet TREAT!

Candy Corn Cookies
Few weeks ago, I was looking for some interesting Halloween cookies to bake and came across some Candy Corn Sugar Cookies from Our Best Bites.
I thought that those cookies were the greatest idea to celebrate the spooky day of October 31st. I followed their sugar cookie dough recipe, which is a keeper by the way, and tutorial for making those delicious cookies. Check their website for the entire tutorial and extra decorating ideas. You will find bellow their sugar cookie dough recipe with additional comments for the instruction.

What is in the cauldron? A Treat? A Trick?

I had fun making those cookies, kept some, and send the rest to work with my husband in a cauldron. Having around 90 cookies sitting in the kitchen pantry would have been a TRICK!

  • Sugar Cookie Dough Recipe

- 1 cup of butter (room temperature)
- 1 cup sugar
- 1 egg (large or extra large egg)
- 1 1/2 t almond extract
- 3 cups flour, lightly spooned into measuring cups and leveled (Do Not Scoop It!) 
- 1 1/2 t baking powder
- 1/2 t salt

Directions and Tips:
Preheat the oven at 350 degree Fahrenheit.
1. Cream butter and sugar until light and fluffy- about 2 minutes, in a big bowl. Add in egg and extract and mix to incorporate. 
2. In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.
3. Slowly add the flour mixture to the butter mixture and mix until completely combined.
4. When your dough is made, instead of putting it in the fridge as a big ball, immediately roll between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for 30 minutes or so.
5. Pull the dough out, remove the top sheet and start cutting it out with your cookie cutters and place it on your ungreased baking sheet. With the left over dough, repeat steps 4 and 5 until you do not have anymore dough. The dough holds better and longer as you cut the dough. You can use the same technique with "Sablés", which is a French butter cookie.
6. Bake for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

  • What do I think about this recipe?
- The texture of the cookie is nice. It holds well and it has a nice color considering the thickness of the cookie (1/4 inch) and cooking for 12 minutes.
- The dough is delicious especially with the almond flavor. You can slightly taste the flavor at the first bit. As I was mixing the dough, I could smell the almond.
- The buttery flavor and the sweetness are perfect. One is not overpowering the other. It is a nice balance.
- It takes a long time to make the cookies and I would compare it as long as making bread with yeast. Be prepare to have several hours in front of you.
- This recipe is a Delight and will use it as my sugar cookie recipe.

                                                                                    A treat for your palate! 

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