I love this time of year! Between Halloween, Thanksgiving and Christmas there is an endless list of edible crafts to do with my son. This year Grant was introduced to candy corn at school and like a normal sweet addicted kid he feel in love with them. Instead of filling his tummy with candy- I decided to do the next healthiest thing (Oh just go with it) and make candy corn cookies. You would think its hard- Its’ not! Really it’s not! I take that back- these cookies are not hard if you A) own a stand/ hand mixer or B) own a food processor. Sure its easy to place a few drops of food coloring into a bowl of dough but mixing it and getting it just the right color takes A LOT OF man power and if your like this mom and every other to be exact, using what man power you have to mix food coloring into dough is just not at the top of the list.

For the Candy Corn Cookies:

Follow my sugar cookie recipe directions. Then to make the different colored layers all you need is a bread pan, plastic wrap and food coloring. After you make the dough you just separate it into thirds and individually place each third into your mixing bowl with the correct food color. Actually, the white part of the cookie doesn’t even need food coloring so its just two of the three portions you have to work with. Cover your bread pan with plastic wrap then layer each third of dough in your bread pan pressing out to make sure it gets in all the nooks and crannies:) Start with the white dough then yellow and finally orange. Wrap up the dough with the remaining plastic wrap from each side and refrigerate for at least 2-4 hours.

Remove from the refrigerator and using a knife just cut the rectangle of dough into long strips and then each strip into triangles, resembling a candy corn. Bake on a cookie sheet in preheated oven at 350 for 6-8 minutes depending on your oven and the thickness of your cookie shape. Note: to thin and the cookies brown easily, to thick and they spread and won’t resemble a candy corn.