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These bite-sized treats resemble candy corn and have a hint of orange flavor. This recipe comes from Land O Lakes Butter. If you're interested in some other holiday recipes go to http://www.landolakes.com/recipe/1542/sparkling-candy-corn-cookies. 45 min.prep time 3:25total time 15 dozen miniature cookies Ingredients1 cup Land O Lakes® Butter, softened 1 cup sugar 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 DirectionsCombine 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 wire cooling rack. Cool completely. Store in loosely covered container. VARIATION: Chocolate Candy Corn: Prepare dough as directed except stir 1 (1-ounce) square melted semi-sweet baking chocolate into one-third of white dough. Tint one-third of dough orange and one-third yellow. Place chocolate dough into prepared pan; layer with orange and yellow dough. Cut and bake as directed. |
Did you know that the fruit this summer is supposed to be the best it has been in years? Apparently, fruit loves hot weather. I personally have eaten more peaches and cherries this summer than I have in about five years just for that reason. As I have been a little overzealous lately buying peaches and cherries I found myself with a few peaches that were going to be too ripe for me to eat on the same day. That is unless I wanted to have them for every meal plus a few snacks. So I decided to make this recipe for Vanilla Peach Coffee Cake. Vanilla Peach Coffee Cake Adapted from Allrecipes.com Batter: 2 eggs 1 C milk 1/2 C oil 1 tsp. vanilla 1/2 C sour cream 3 C flour 1 C sugar 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda Topping: 5 or 6 large peaches, diced. 3 Tbsp. butter, melted 11/4 C brown sugar 1Tbsp. cinnamon 2 tsp. nutmeg 4 Tbsp. flour Vanilla Icing: 1 Tbsp. butter 1 tsp
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