butter, confectioner's sugar, egg, vanilla, almond extract, flour, baking soda and cream of tartar
Divide the dough in half.
Using colored sugar, decorate the candy corn cookies with yellow, orange and white. I pushed down the tips of the candy corn a bit to make them more rounded. Bake at 350 degrees for about 8 minutes.
Cool cookies on baking sheet for 5 minutes before transferring to wire rack to cool completely.
Candy Corn Sugar Cookies
1 cup butter, softened
1 1/2 cups sifted confectioners' sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
In large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extracts. In medium bowl, combine the flour, baking soda and cream of tartar. Mix into the creamed mixture. Divide dough in half. Cover with plastic wrap and chill for at least 2 hours.
Preheat oven to 350 degrees. Place a piece of dough in between two sheets of waxed paper and roll the dough into about 1/4 inch thickness. Cut into desired shapes with cookie cutters. For candy corns, use pizza cutter to make a rectangle and then cut into triangles. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle with colored sugar. Bake for about 8 minutes, until lightly browned. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely.
I took these to my Women of Grace girls this week and they were so excited. The cookies were gobbled up and girls were smiling. And, in the words of Buddy the Elf, "Smiling's my favorite."