A sure hit this Halloween!
Wilton orange sugar (1 teaspoon per cookie needed)
Wilton yellow sugar (1 teaspoon per cookie needed)
9″ angled spatula
Buttercream icing recipe (1 tablespoon per cookie needed)
Roll-out cookie recipe
White granulated sugar (1/2 teaspoon per cookie needed)
Candy Corn Cookie template
1.Print candy corn template, trace pattern onto cardstock and cut out.
2.Follow recipe to prepare buttercream icing.
3.Prepare cookie dough following recipe instructions. Roll dough to 1/8″ thick. Place in freezer for 5 to 10 minutes.
4.Using cardstock template and paring knife, cut out cookies, bake and cool.
5.Fill three parchment bags, separately, with orange and yellow sanding sugar and white granulated sugar. Cut 1/2″ off tip of each bag.
6.Using the candy corn template draw a horizontal line 1″ from the pointed end, then draw another horizontal line 1 3/8″ from the first line. This should leave you with a 3/4″ stripe.
7. Place a flat piece of parchment triangle over template. Starting at bottom of pattern, tap parchment bag to sprinkle sugars to cover parchment covered template in this order: yellow, orange and white. Use the spatula to level the sugars.
With the spatula, ice cookie smooth. Place cookie iced-side down onto sugars. Press down gently. Repeat.
Find this recipe and more holiday treats at joann.com