Name: Candy Corn Cookies
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT3H45M0.000S
Yield: about 2 1/2 dozen
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon fine salt; 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature; 1/2 cup confectioners’ sugar; 1/2 cup granulated sugar; 2 teaspoons pure vanilla extract; 1 teaspoon lemon zest; 1 large egg; Orange gel food coloring; Yellow gel food coloring; 4 ounces white chocolate, finely chopped

Directions

Whisk together the flour, baking powder and salt in a medium bowl.
Combine the butter, confectioners’ sugar and granulated sugar in a stand mixer fitted with the paddle attachment. Mix on high speed until light and creamy, about 2 minutes. Mix in the vanilla, lemon zest and egg for about 1 minute. Reduce the speed to low. Add the dry ingredients and mix just until a smooth dough forms.
Turn the dough out onto a work surface and bring it together. Transfer a third of the dough to a small bowl and the remaining dough to a medium bowl. Knead enough yellow gel coloring into the dough in the small bowl to tint it bright yellow (we used about 1/4 teaspoon). Knead enough orange gel coloring into the dough in the medium bowl to tint it bright orange (we used about 1/4 teaspoon).
Place a double layer of plastic wrap on a work surface. Working on top of the plastic wrap, roll the yellow dough into a log about 9 inches long. Slightly flatten the log with your hands. Repeat the rolling with the orange dough then stack it on top of the yellow dough. Gently press the 2 opposing long sides to form a triangular log, with the orange dough at the tip. Wrap the dough in the plastic. Smooth the flat side of a ruler over the dough to better define the sides, creating a triangular log that’s 11 to 12 inches long. Refrigerate until firm, at least 2 hours, up to 1 day (or freeze for up to 3 months).
Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Unwrap the dough and use a sharp thin knife to cut crosswise into 3/8-inch-thick slices and arrange on the prepared baking sheets. Bake, rotating the baking sheets and swapping positions on the oven racks halfway through, until the cookies are just golden on the bottoms and edges, 10 to 12 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks to cool completely, leaving the parchment on the baking sheets.
Microwave the white chocolate in a small microwave-safe bowl at 50 percent power in 30 second intervals. Once the chocolate is almost melted, stir until smooth. Dip each cookie, pointed tip first, in the chocolate until coated about a third of the way to make the white portion of the candy corn. Return to the parchment-lined baking sheets and let sit at room temperature until the chocolate is set, about 30 minutes. (Or pop into the refrigerator to set faster.)

Candy Corn Cookies

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