Try this Candy Corn Cookies recipe, or contribute your own.
Suggest a better descriptionPrepare Butter Cookie Dough. Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl. Add flour, baking powder and salt; mix well. Cover; refrigerate about 4 hours or until firm.
Heat oven to 350 degrees F. Roll dough on floured surface to 1/4-inch thickness. Cut out 3-inch candy corn shapes from dough. Place cutouts on ungreased cookie sheets.
Bake for 8 to 10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
Prepare Cookie Glaze. Combine confectioners' sugar and 4 tablespoons milk in small bowl. Add 1 to 2 tablespoons more milk as needed to make a medium-thick, pourable glaze.
Place racks over wax paper-lined baking sheets.
Divide Cookie Glaze into thirds; place in separate small bowls. Tint 1/3 glaze with yellow food coloring and 1/3 with orange food coloring. Leave remaining glaze white. Spoon glazes over cookies to resemble candy corn. Let stand until glaze is set.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1522g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 5891 | ||
Calories from Fat: 1410 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 156.6g | 209 % | |
Saturated Fat 96g | 480 % | |
Monounsaturated Fat 41.1g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 606.7mg | 187 % | |
Sodium 3914.4mg | 135 % | |
Potassium 662.2mg | 17 % | |
Total Carbohydrate 1117.3g | 329 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 1111.4g | ||
Protein 30.7g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5891
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