Sugar High

In typical Halloween fashion, I consumed a boatload of fun size candy bars this weekend. Everywhere I went there seemed to be chocolate bars and chewy candy at arm’s length. With candy already a major temptation, I find it impossible to resist this time of year.

To celebrate Halloween my husband and I went to a costume party at our friend’s apartment Saturday night. I dressed up as Missoni For Target, wearing every zig-zag item in my closet. Although it was thrown together last minute, it turned out okay and I looked just ridiculous enough.

As another way to celebrate the holiday, I made Candy-Corn Sugar Cookies from Martha Stewart. The bite-sized cookies are super easy to make and would taste great with a dollop of frosting on top if candy corn isn’t your thing.

Happy Halloween!

Candy Corn Sugar Cookies

Candy Corn Sugar Cookies

What You Need

  • 4 tablespoons unsalted butter, very soft
  • ½ cup sugar
  • 1 large egg yolk
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup all-purpose flour, (spooned and leveled)
  • About 24 candy corns
  • Note: For chocolate variation: Reduce the amount of flour given in the recipe to ½ cup and add ¼ cup unsweetened cocoa powder.

What To Do

  1. Preheat oven to 350°. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until dough forms.
  2. Spoon out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
  3. Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
  4. Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minutes; transfer to a rack to cool completely.
  5. Note: My cookies were slightly bigger than a teaspoon, so cooking time was about 14 minutes.

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