Candy Corn Cookies

From Great American Home Baking: Cookie Collection
444 Liberty Ave
Pittsburgh, PA 15222
800.683.8115

Baking Time 9 - 11 minutes
Makes about 2 dozen

It's very important to keep the remaining half of dough chilled while working with the first half. This dough tends to become very sticky when left a room temperature.

Ingredients

• 1 package (18 oz) refrigerated sugar cookie dough
• 1/2 cup all-purpose flour
• 1 teaspoon grated lemon zest
• 1/8 teaspoon yellow food coloring paste
• 1 1/2 teaspoons grated orange zest
• 1/4 teaspoon orange food coloring paste
• 1/2 cup white chocolate chips
• orange and yellow colored sugars

Directions

1. Preheat oven to 350℉. Using an electric mixer on low, beat cookie dough and flour until combined. Divide dough into 3 equal portions.
2. Add lemon zest and yellow food coloring to 1 portion of 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.
3. Divide each dough section in half. Roll 1 piece of each color into a 12" long rope. Transfer dough ropes to a lightly floured work surface, side by side and lengthwise, with the orange rope in the middle. 
4. Place parchment paper over dough; gently roll into a 15 x 4-inch rectangle. Remove parchment paper. Using a knife, cut dough into 12 equal triangles.
5. Transfer triangles, 1 inch apart, to an uncreased baking sheet. Push a ruler against sides of triangles to straighten edges. Repeat with remaining dough. Bake until lightly browned, 9 - 11 minutes; let cool for 1 minute. Transfer cookies to a wire rack; cool completely.
6. In a small microwave-safe bowl, microwave white chocolate on high until melted, about 1 minute. Dip wide end of cookies into chocolate. Dip into colored sugars. Let stand until set.
7. To turn these cookies into sandwiches, place 1 heaping tablespoon of dark chocolate frosting in between 2 cookies.