Yay! my favourite holiday. I was actually invited to (rather than hosting, lol) a Halloween party last night. Any excuse being a good excuse in my eyes I decided to push the boat out and make Martha Stewarts candy corn sugar cookies. Push the boat out? yeah, living in the UK and all I usually flip right past recipes involving candy corn (which costs around a whacking $4.50 here) or a half pound of butterscotch/cinnamon/peanut butter chips/Hershey kisses... all far too pricey for a midweek cookie session.
Anyhow, these are the cutest damn cookies ever! quite tiny, just a little larger than the candy corn itself, but cute and delicious. I weighed both the chocolate and vanilla doughs and the (raw) cookies were 7g each. I was really worried, but they baked up just fine, though I thought I let the vanilla ones go a minute or two too long, next time I'll get them out faster.
Recipes goes like this...
Makes about 36.
4 tablespoons unsalted butter, very soft
1/2 cup sugar
1 large egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup all-purpose flour (spooned and leveled)
About 36 candy corns
Preheat oven to 350/180 degrees. 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 a dough forms.
Scoop out level teaspoons of dough (or weigh each ball then roll), and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
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.
Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.
For the chocolate cookies use half a cup of flour and add a quarter cup of cocoa powder.
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