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Candy Corn Cookies

Makes 114 servings

Nibble away on sweet cookies that make you think you’re eating candy.



1 pouch (1 lb 1.5 oz) BETTY CROCKER sugar cookie mix

1/3 cup butter or margarine, melted

1 egg

BETTY CROCKER orange gel food color

2 oz semisweet chocolate, melted, cooled


1.Line 8 x 4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.

2.On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.

3.Divide remaining dough in half. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough. Refrigerate 1 1/2 to 2 hours or until firm.

4.Heat oven to 375 degrees. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.

5.Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.


1.Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to cut.

2.To keep cookies longer, wrap tightly, label and freeze up to 6 months.

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