Citrus Shortbread Candy Corn Cookies

Candy Corn That Actually Tastes Good

That omnipresent time waster and waist enlarger Pinterest got me interested in the idea of Candy Corn cookies.  I am not a huge fan of candy corn (I have a handful once each season and am done), but the idea of making crisp, sweet and yummy cookies that looked like candy corn, but tasted better, appealed to me.

I started by basing the recipe on this one over at Land O’ Lakes’ website but added some more flavor and switched some things up a bit, however by happy accident (or due to pregnant lady brain) I left out the eggs and ended up making wonderful Candy Corn Citrus Shortbread Cookies.

The method here is fairly simple, however make sure to have some time set aside to complete these from beginning to end since there are a few steps. Enjoy!

Citrus Shortbread Candy Corn Cookies

Ingredients:


COOKIE BASE – This will be made three times, so multiple each cookie base ingredient by three
1 stick unsalted butter (times three = three sticks of unsalted butter)
1 1/2 cup unbleached all purpose flour (times three = 4 1/2 cup unbleached flour)
1/2 cup granulated sugar (times three = 1 1/2 cup sugar)
1/4 tsp baking soda (times three = 3/4 baking soda)
1/8 tsp salt (times three)

COOKIE LAYER ADDITIONS
White Layer –

1 tsp pure vanilla extract

Orange Layer –
1 tablespoon orange zest
2 tablespoons orange juice (fresh from your zested orange)

Orange food coloring, or yellow and red food coloring mixed together

Yellow Layer –
1 tablespoon lemon zest
2 tablespoons lemon juice (fresh from your zested lemon)
Yellow food coloring

Fine sanding sugar, organic pure cane sugar or granulated sugar for decoration

Directions:

Line a standard bread pan with foil, use one piece folded for horizontal and one piece folded for vertical. Fold over the sides and butter the foil.

White Layer –

Cream together 1 stick unsalted butter and 1/2 cup granulated sugar.

Add in 1 1/2 cup unbleached all purpose flour, 1/4 tsp baking soda and 1/8 tsp salt in mixer and mix slowly until the dough is crumbly, then mix in the vanilla extract.  NOTE: The dough will be very crumbly.  It should come together when you compress it in your hand.  If it does not, add a tablespoon of water.

Press white layer in the bottom of the prepared plan.

Orange Layer –

Cream together 1 stick unsalted butter and 1/2 cup granulated sugar.

Add in 1 1/2 cup unbleached all purpose flour, 1/4 tsp baking soda and 1/8 tsp salt in mixer and mix slowly until the dough is crumbly, then mix in the orange zest, orange juice and about 8 drops food coloring (4 yellow & 4 red or 8 orange). Mix until combined. Add more food coloring and mix until you have achieved a bright medium orange color. NOTE: Do not mix more than two or three more times, it will cause a tough dough.

Press orange dough over white layer.

Yellow Layer –

Cream together 1 stick unsalted butter and 1/2 cup granulated sugar.

Add in 1 1/2 cup unbleached all purpose flour, 1/4 tsp baking soda and 1/8 tsp salt in mixer and mix slowly until the dough is crumbly, then mix in the lemon zest, lemon juice and about 8 drops of yellow food coloring. Mix until combined. Add more food coloring and mix until you have achieved a bright medium yellow color. NOTE: Do not mix more than two or three more times, it will cause a tough dough.

Press Yellow layer on top of Orange layer.

Press foil flaps over the top of the dough and push dough down to ensure each layer adheres to the other.

Put in the fridge for one hour (or freezer for about 15-20 minutes if you are impatient like me).

Shaping and Baking the Cookies:

Preheat oven to 350 degrees F and line two cookie sheets with parchment paper. Put fine sugar in a bowl, set to the side.

Remove pan from fridge, pull up foil flaps and remove dough block from the pan.

Cut dough into 1/2 inch slices.

Slice each larger slice into 4-5 triangle pieces making the candy corn shape. NOTE: The pieces on the end may be a bit crumbly, so be gentle.

Dip each cookie in sugar and coat both sides.

Place cookies on tray about 1 1/2 inches apart and bake for 15-18 minutes each tray, just until white part of the cookie is under-brown, not brown throughout.

Remove to a cooling rack or sheets of newspaper until cool all the way through.

Munch and enjoy (these are particularly awesome dipped in milk)!

Julia

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Citrus Shortbread Candy Corn Cookies

Yield: Approximately 5 Dozen

Ingredients:

COOKIE BASE - This will be made three times, so multiple each cookie base ingredient by three
1 stick unsalted butter (times three = three sticks of unsalted butter)
1 1/2 cup unbleached all purpose flour (times three = 4 1/2 cup unbleached flour)
1/2 cup granulated sugar (times three = 1 1/2 cup sugar)
1/4 tsp baking soda (times three = 3/4 baking soda)
1/8 tsp salt (times three)

COOKIE LAYER ADDITIONS
White Layer -
1 tsp pure vanilla extract

Orange Layer -
1 tablespoon orange zest
2 tablespoons orange juice (fresh from your zested orange)

Orange food coloring, or yellow and red food coloring mixed together

Yellow Layer -
1 tablespoon lemon zest
2 tablespoons lemon juice (fresh from your zested lemon)
Yellow food coloring

Fine sanding sugar, organic pure cane sugar or granulated sugar for decoration

Directions:

Line a standard bread pan with foil, use one piece folded for horizontal and one piece folded for vertical. Fold over the sides and butter the foil.

White Layer -
Cream together 1 stick unsalted butter and 1/2 cup granulated sugar.

Add in 1 1/2 cup unbleached all purpose flour, 1/4 tsp baking soda and 1/8 tsp salt in mixer and mix slowly until the dough is crumbly, then mix in the vanilla extract. NOTE: The dough will be very crumbly. It should come together when you compress it in your hand. If it does not, add a tablespoon of water.

Press white layer in the bottom of the prepared plan.

Orange Layer -
Cream together 1 stick unsalted butter and 1/2 cup granulated sugar.

Add in 1 1/2 cup unbleached all purpose flour, 1/4 tsp baking soda and 1/8 tsp salt in mixer and mix slowly until the dough is crumbly, then mix in the orange zest, orange juice and about 8 drops food coloring (4 yellow & 4 red or 8 orange). Mix until combined. Add more food coloring and mix until you have achieved a bright medium orange color. NOTE: Do not mix more than two or three more times, it will cause a tough dough.

Press orange dough over white layer.

Yellow Layer -
Cream together 1 stick unsalted butter and 1/2 cup granulated sugar.

Add in 1 1/2 cup unbleached all purpose flour, 1/4 tsp baking soda and 1/8 tsp salt in mixer and mix slowly until the dough is crumbly, then mix in the lemon zest, lemon juice and about 8 drops of yellow food coloring. Mix until combined. Add more food coloring and mix until you have achieved a bright medium yellow color. NOTE: Do not mix more than two or three more times, it will cause a tough dough.

Press Yellow layer on top of Orange layer.

Press foil flaps over the top of the dough and push dough down to ensure each layer adheres to the other.

Put in the fridge for one hour (or freezer for about 15-20 minutes if you are impatient like me).

Shaping and Baking the Cookies:

Preheat oven to 350 degrees F and line two cookie sheets with parchment paper. Put fine sugar in a bowl, set to the side.

Remove pan from fridge, pull up foil flaps and remove dough block from the pan.

Cut dough into 1/2 inch slices.

Slice each larger slice into 4-5 triangle pieces making the candy corn shape. NOTE: The pieces on the end may be a bit crumbly, so be gentle.

Dip each cookie in sugar and coat both sides.

Place cookies on tray about 1 1/2 inches apart and bake for 15-18 minutes each tray, just until white part of the cookie is under-brown, not brown throughout.

Remove to a cooling rack or sheets of newspaper until cool all the way through.

Munch and enjoy (these are particularly awesome dipped in milk)!

Julia

Julia Montgomery Stewart

Nicknamed “Julia Child” at a young age, our own Julia is most at home in the kitchen. Lately, she has combined her culinary talents with a new hobby—fitness and healthy living. As a result, her recipes reflect an intriguing balance between eating well without sacrificing flavor. Outside the home, Julia is a consummate event planner, and spent the first ten years of her career as a publicist before expanding her portfolio of talents with the launch of Live Pretty in 2010. Balancing the busy demands of career and family, Julia lives with her husband and daughter in Orlando, Florida. In addition to her work in marketing, she serves a number of community organizations and initiatives in Central Florida.

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One Response to “Citrus Shortbread Candy Corn Cookies”

  1. Bonnie — October 29, 2012 @ 9:02 pm (#
    1
    )

    So much better than the real thing! I usually refer to candy corn as “regret candy” because I immediately regret eating it…your recipe is a stellar solution!

    [Reply]

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