Candy Corn Cookies

Aren't these the cutest!?

These are orange flavored. I think I'll do them correctly the first time, then I want to see what happens when I substitute Wilton's loverly Butter Flavoring {for the orange} to try to duplicate the actual flavor of candy-corn.

I'll let you know if I get that far! But sometimes, it's a matter of, "Why mess with perfection?"

I didn't create this recipe . . . it is compliments of Land-O-Lakes, I don't even get credit for finding it . . .

I happened across this beauty when Hometown Girl posted it . . . she found it on her friend's blog . . . I have not followed the virtual link trail back any further, but it might be fun to see how many links it takes to get to Land-O-Lakes . . . :)

I can't vouch for these yet, but what could possibly be wrong with them!? They're cute, they're teensie, they're sweet, they're cookies for Goodness sake! Sounds like sweet perfection to me!

Around these parts, we don't celebrate Halloween, so it's not always easy, but it is always a treat to find something traditionally Autumny to sink our sweet-tooths into!

Recipe below, but go to the Land-O-Lakes website for a printable {and properly formatted} version!

Sparkling Candy Corn Cookies

45 min.prep time 3:25total time
15 dozen miniature cookies

Ingredients:
1 cup Land O Lakes® Butter, softened
1 cup sugar
1 Land O Lakes® All-Natural Egg
2 tablespoons orange juice
2 teaspoons freshly grated orange zest
1/8 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking soda
Orange paste or gel food color
Yellow paste or gel food color
1/2 cup sugar

Directions:
Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.

Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy.

Add egg, orange juice, orange zest and salt. Continue beating until well mixed.
Reduce speed to low; add flour and baking soda. Beat until well mixed.

Divide dough into thirds.
Press one-third of white dough evenly onto bottom of prepared pan.
Place another one-third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan.
Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan.

Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).

Place 1/2 cup sugar in large bowl; set aside.

Heat oven to 375°F.

Invert loaf pan to remove dough. Peel off waxed paper.
Place layered dough onto cutting surface.

Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary.
Cut each slice into 6 wedges.

Place 1-inch apart onto ungreased cookie sheets.

Bake for 7 to 10 minutes or until edges are firm and bottoms are very lightly browned.

Cool 1 minute; remove from cookie sheets.

Immediately place warm cookies in bowl with sugar; roll in sugar to coat.

Place cookies onto cooling rack. Cool completely.

Store in loosely covered container.