My family is really into candy corn right now. Who isn't!? So, I thought they would enjoy a twist on the classic candy corn. I got this recipe at "Little Birdie Secrets." Click here to see really great pictures for each step at their site.
Candy Corn Cookies
1 package (18oz.) refrigerated sugar cookie dough
1/2 c. flour
1 tsp. grated lemon zest (optional)
1 1/2 tsp grated orange zest (optional)
yellow and orange food coloring
1/2 c. white chocolate chips
Step 1. Preheat oven to 350°. Using an electric mixer on low, beat cookie dough and flour until combined. Divide dough into three equal portions.
Step 2. Add lemon zest and yellow food coloring to one portion of the dough. With the mixer on low, beat until blended; set aside. Add orange zest and orange food coloring to another portion of the dough; beat until blended. Leave remaining portion plain.
Step 3. Divide each dough section in half. Roll 1 piece of each color into 12-inch long rope. Transfer dough ropes to a lightly floured surface, side by side, with the orange rope in the middle.
Step 4. Place parchment paper or wax paper over dough; gently roll into a 15x4-inch rectangle. Remove parchment paper. Using a knife, cut dough into 12 equal triangles.
Step 5. Transfer triangles to an ungreased baking sheet, about 1 inch apart. Push a ruler against sides of triangles to straighten edges (I skipped this step as you can see). Bake until lightly browned, 9-11 minutes; let cool for one minute then transfer to a wire rack to cool completely.
Step 6. In a small microwave-safe bowl, microwave white chocolate on high until melted, about 1 minute. Stir. Dip wide end of cookies into chocolate then into decorating sugar. Let stand until set. (I was out of white chocolate when I made these, so I just dipped them in white frosting--it was still yummy!)