Candy Corn Shortbread:

3/4 c. butter (room temperature)
1/4 c. sugar
2 c. flour
Yellow food coloring
Red food coloring

Mix together butter and sugar in large bowl on medium to high speed, or stir by hand. Add in flour. Separate the dough in 6 parts (equal). Mix 3 parts dough with 10 drops of yellow food coloring and 4 drops of red food coloring to create orange color dough. Mix 2 parts dough, with 7 drops yellow food coloring to make dough yellow. Remaining dough will stay plain.

Shape orange dough into 3/4-inch rectangle, 9 x 2 inch, on plastic wrap. Shape yellow dough into a 1/2 thick rectangle, 9 x 1 3/4. Put yellow rectangle on center of orange rectangle. Assemble uncolored dough into a 9-inch roll, 3/4 inch in diameter. Put roll on center of yellow rectangle. Wrap dough with plastic wrap pressing dough into triangle so it will resemble a kernel of candy corn when sliced. Refrigerate for approximately two hours or until firm. Heat oven to 350 degrees. Slice dough into 1/4 inch slices. Arrange 1 inch apart on ungreased baking sheet. Bake 10 minutes or until set. Cool on wire rack. Arrange dough so that the orange dough rectangle is on the bottom and the plain roll of dough is on top.

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