This weekend was spent in the throes of preparation for this Friday's fundraiser to help out my nutrition students' association, and I'm not all the way done yet! I had planned 2 types of cookies, 2 kinds of cupcakes (spookily decorated, of course!) and a batch of mini apple pies to sell. So far, I have everything but the pies baked, and I need to decorate (and fill) the cupcakes. Oh yeah, I made a batch of this too... but that doesn't count - it's all mine! I think I did pretty well, considering I was more or less a "flamingo" in the kitchen" - I'm still battling that d@mn tendonitis, and crutches are such a pain in small spaces!
The first thing I made this weekend, though, was a batch of these "candy corn" cookies. To up the "candy" taste of them, I used brown sugar and butterscotch extract (which I used here before), and of course the colours were made from the magic dyes in the bottles haha. I think they were rather festive two-bite goodies... and I'll have to let you know what we got for them!
Candy Corn Cookies
Makes about 5 dozen
2 tsp cornstarch
5 tbsp cold water
1 cup shortening
2/3 cup sugar
2/3 cup brown sugar
1 egg
1 tsp vanilla
1/4 tsp concentrated butterscotch extract (optional)
2 cups flour
2/3 cup spelt flour
1 tsp baking powder
1/4 tsp salt
2 tsp yellow food colouring
1 tsp red food colouring
- Line a standard loaf pan with waxed paper (leave an overhang) and set aside.
- Combine cornstarch and water in a small bowl, set aside.
- Cream shortening and sugars.
- Add egg and cornstarch mixture, beating well.
- Beat in vanilla and butterscotch extracts.
- Whisk together flours, baking powder and salt.
- Slowly beat into the creamed mixture. Blend will be very stiff (add water / flour if necessary).
- Remove 1/3 of the cookie dough and press into the bottom of the loaf pan.
- Thoroughly beat yellow colouring into remaining mixture.
- Remove half of the remaining dough and press on top of the white batter in the loaf pan.
- Beat red colouring into the last third of the cookie dough to make it orange, press into the top of the dough layers in the loaf pan.
- Fold waxed paper over the dough block and place the pan in the freezer for 2-3 hours.
- Preheat oven to 350F. Line baking sheets with parchment paper (do not grease).
- Remove dough block from the freezer.
- Slice rectangular pieces from the short end of the "loaf" about 1/4-1/2" thick, and cut each slice into triangles (to resemble candy corn pieces). Place on sheets.
- Store remaining dough wrapped in the loaf pan to maintain shape.
- Bake 8-9 minutes, rotating pans halfway through.
- Cool cookies completely on sheets.
Amount Per Serving
Calories: 70.2
Total Fat: 3.6 g
Cholesterol: 5.4 mg
Sodium: 2.2 mg
Total Carbs: 8.9 g
Dietary Fiber: 0.3 g
Protein: 0.7 g
Hi Sarah! Thanks for your comment on my blog! Yes, I do have the recipe. It is on VegWeb.com. Here is the link: http://vegweb.com/index.php?topic=7408.0. It is called "Thanksgiving Meat Loaf." It is really good, hope you try it!
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