Chocolate Candy Corn Cookies
Introduction
Make a batch of dough early in the month, then bake up these simple cookies as needed.
Ingredients
1 large egg
1 egg white
1/2 tsp vanilla extract
2 sticks I Can't Believe It's Not Butter cooking and baking blend, softened
3/4 cup granulated sugar
2 tablespoons dark cocoa powder
1 1/2 cups whole wheat pastry flour*
1 cup white whole wheat flour
1 cup candy corn
*(available at most larger grocery stores; we found it in bulk at Whole Foods)
1 egg white
1/2 tsp vanilla extract
2 sticks I Can't Believe It's Not Butter cooking and baking blend, softened
3/4 cup granulated sugar
2 tablespoons dark cocoa powder
1 1/2 cups whole wheat pastry flour*
1 cup white whole wheat flour
1 cup candy corn
*(available at most larger grocery stores; we found it in bulk at Whole Foods)
Directions
Preheat oven to 375 degrees Fahrenheit.
Mix eggs and vanilla in a small bowl. Beat butter blend in an electric mixer and slowly add sugar. Beat until smooth. Add egg mixture and blend until incorporated. Add the cocoa powder and flours, and blend on low until a dough is formed.
Divide the dough in half. Place a piece of plastic wrap on the counter. Place half of the dough on the wrap. Using a floured hand shape into 9-inch long roll. You can shape into rectangle, square or pyramid, depending on the shape of cookie you desire. Cover with plastic wrap and chill for 45 minutes, or until dough is firm. Repeat with the rest of the dough.
Line cookie sheets with parchment paper or use silicone baking mats. Slice dough into 1/4 pieces. To assure even baking, place 1 pan on upper-middle rack and 1 pan on lower middle rack. Bake for 5-7 minutes. Rotate cookies front to back and change racks. Continue baking until golden brown about another 7 minutes.
Transfer to a wire rack and decorate with candy corn.
Yield: 6 dozen cookies
Mix eggs and vanilla in a small bowl. Beat butter blend in an electric mixer and slowly add sugar. Beat until smooth. Add egg mixture and blend until incorporated. Add the cocoa powder and flours, and blend on low until a dough is formed.
Divide the dough in half. Place a piece of plastic wrap on the counter. Place half of the dough on the wrap. Using a floured hand shape into 9-inch long roll. You can shape into rectangle, square or pyramid, depending on the shape of cookie you desire. Cover with plastic wrap and chill for 45 minutes, or until dough is firm. Repeat with the rest of the dough.
Line cookie sheets with parchment paper or use silicone baking mats. Slice dough into 1/4 pieces. To assure even baking, place 1 pan on upper-middle rack and 1 pan on lower middle rack. Bake for 5-7 minutes. Rotate cookies front to back and change racks. Continue baking until golden brown about another 7 minutes.
Transfer to a wire rack and decorate with candy corn.
Yield: 6 dozen cookies
Number of Servings: 72
