Candy Corn Cookies

I have been baking off some of these cookies almost everyday for the last week. This is a great recipe since you can bake them all at once or keep just cut off a few slices and keep the rest of the dough in the fridge or freezer. They take a little bit of time to assemble but once the dough is made  and assembled they bake off really fast.

You will need a loaf pan for this. The one I used is 4×8 inches. Line it with a piece of parchment paper or waxed paper, letting at least 2 inches hang over the sides. This yields around 10 dozen cookies, but it all depends on how big/small you cut them.

CANDY CORN COOKIES
4 1/2 C sifted all-purpose flour
1 tsp baking powder
1 1/2 tsp salt
1 1/2 C unsalted butter, softened
2 C granulated sugar
1/4 C light brown sugar
3 eggs
2 Tbsp milk, plus 2 tsp
1 Vanilla bean, scraped (optional, but worth it)
1 1/2 tsp pure vanilla extract
3 Tbsp cocoa powder (or a mixture of cocoa and black cocoa)
zest of one orange
a few drops of orange food color

Sift the flour with the baking soda and salt. Set aside.
Cream the butter until light, gradually adding the sugars and creaming until fluffy. Beat in the eggs, the 2 Tbsp milk, the seeds (if using) and the vanilla. Slowly work in the flour until you have a smooth dough.
Divide the dough into 3 pieces.
Take the first piece and wrap it in plastic wrap, Place in the fridge for at least one hour.
Take the second piece and beat in the cocoa powder(s) and the remaining 2 tsp milk. Wrap it in plastic wrap and place in the fridge for at least one hour.
Take the third piece and add the grated orange zest. Work in a few drops of orange coloring until you find the shade you desire. Wrap it in plastic wrap and place in the fridge for at least one hour
Take the 3 chilled pieces and unwrap them. Taking the vanilla piece, roll it out into a rectangle, to fit your loaf pan. Press it into the lined loaf pan using your fingers to make sure it is in all the corners and trying to get it as even as possible.
Next take your chocolate flavored dough roll it out as described above. Place it on top of the vanilla dough and once again, use your fingers to press it into the corners and to try to get it as even as possibleRepeat with the orange tinted dough.
Place back in the fridge for 1 hour.

Pre-heat the oven to 400 F

Using the parchment (or waxed) paper to help you, invert the cookie dough out of the loaf pan.
Cut the dough into 1/4″ slices and then take each slices and cut on an angle to make 5 candy corn cookies. If you want bigger candy corns, cut into 4 pieces.

You will have a tiny bit of scrap dough from each end. Mix these all together at the end for a crazy cookie for yourself.
Place the cookies 1 inch apart from each other on a lined baking sheet and bake for 7-8 minutes. Watch carefully.
Let cool on a wire rack.

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