|Candy Corn Cookies
||[Aug. 10th, 2009|08:32 am]
1 pouch (1 lb. 1.5 oz.) sugar cookie mix
1/3 cup butter or margarine, melted
orange and/or yellow paste food color
2 oz. semisweet baking chocolate, melted and cooled
1. Line a 8x4 inch loaf pan with waxed paper, extending paper over sides of pan. In a medium bowl, stir cookie mix, butter, and egg together until soft dough forms.
2. On work surface, place 3/4 cup of dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly into bottom of pan.
3. Divide remaining dough in half. On work surface, knead chocolate into half of the remaining dough until color is uniform. Press over dough in pan. Press remaining dough (plain or colored, if desired) over chocolate dough, pressing gently to edges of pan. Refrigerate 2 hours or until firm.
4. Heat oven to 375 degrees F. Remove dough from pan. Cut crosswise into 1/4 inch thick slices. Cut each slice into 5 wedges. On un-greased cookie sheet, place wedges 1 inch apart. Bake 7-9 minutes or until cookies are set and edges are very light golden brown. Cool, 1 minute; remove from cookie sheet. Cool completely.