Candy Corn Cookies

If you want to add more gluten free and fodmap friendly recipes to your collection, Candy Corn Cookies might be a recipe you should try. This recipe makes 96 servings with 18 calories, 0g of protein, and 2g of fat each. For 18 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. It is perfect for Halloween. This recipe is liked by 155 foodies and cooks. This recipe from Recipe Girl requires semi sweet chocolate chips, gf sugar cookie mix, orange food color, and salted butter. From preparation to the plate, this recipe takes about 43 minutes. Overall, this recipe earns an improvable spoonacular score of 0%. Similar recipes include Candy Corn Cookies, Candy corn cookies, and Candy Corn Cookies.

Servings: 96

Preparation duration: 35 minutes

Cooking duration: 8 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Line an 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mixes, butter and eggs until soft dough forms.2. On work surface, place 1 1/2 cups of dough. Knead desired amount of orange coloring into dough until color is uniform. Press dough evenly in bottom of pan.3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.4. Preheat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. If needed, trim slightly to make perfect rectangles. Cut each rectangle into 6 or 7 triangular wedges. On ungreased cookie sheet, place wedges 1-inch apart.5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

 

Step by step:

1. Line an 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mixes, butter and eggs until soft dough forms.

2. On work surface, place 1 1/2 cups of dough. Knead desired amount of orange coloring into dough until color is uniform. Press dough evenly in bottom of pan.

3. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.

4. Preheat oven to 375°F.

5. Remove dough from pan.

6. Cut crosswise into 1/4-inch-thick slices. If needed, trim slightly to make perfect rectangles.

7. Cut each rectangle into 6 or 7 triangular wedges. On ungreased cookie sheet, place wedges 1-inch apart.

8. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

Nutrition Information: