Nothing says Halloween like candy corn. My family loves these cookies and have been requesting them since early October. I only got around to making them yesterday because someone (I won’t name names here) kept eating all of the candy corn.
These cookies are really simple – the recipe is from the original Martha Stewart Everyday Foods magazine. Make a batch of shortbread cookie dough, roll teaspoons of the dough into little balls, and bake. Be sure to gently press the candy corn into the cookies while they are still warm from the oven.
I made half the batch plain shortbread and the other half chocolate. Makes for some delicious variety and it’s impossible to say which flavor is better.
To make chocolate cookies: reduce the amount of flour in the recipe to 2 cups and add 1 cup of cocoa powder. Add cocoa powder along with the flour. I halved the recipe and made a plain batch, and then using the same bowl, made a chocolate batch.
Candy Corn Cookies
2 sticks of unsalted butter, room temperature
2 C sugar
4 egg yolks
1 t vanilla
1 t baking powder
1 t salt
3 C all purpose flour
Place butter and sugar in the bowl of an electric mixer with a paddle attachment. Mix on medium speed, until combined. Add egg yolks, vanilla, baking powder and salt. Lower to medium-low speed and add flour, mixing until dough forms.
Chill dough for 15 minutes. Preheat the oven to 350 degrees. Scoop out teaspoon amounts of dough and roll into balls. Place on baking sheets, 2 inches apart. Bake 10-12 minutes, or until edges are firm and cookies are dry to touch.
Remove from oven and gently press a candy corn into the center of each cookie. Transfer to rack to cool.