Sparkling Candy Corn Cookies (Gluten-Free Recipe)

Sparkling Candy Corn Cookies (Gluten-Free Recipe)

These bite-sized treats resemble candy corn and have a hint of orange flavor.

45 min.prep time 3:25total time
15 dozen cookies
0 Ratings

Ingredients

1 cup Land O Lakes® Butter, softened
1 cup sugar
2 tablespoons orange juice
2 teaspoons freshly grated orange zest
1/8 teaspoon salt
3 cups Gluten-Free Flour Blend (see below)
1/2 teaspoon baking soda
Orange paste or gel food color
Yellow paste or gel food color
1/2 cup sugar

Directions

Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.

Combine butter and 1 cup sugar in bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Add flour blend and baking soda; beat at low speed until well mixed.

Divide dough into thirds. Press one-third of white dough evenly onto bottom of prepared pan. Place another one-third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended.

Press orange dough evenly over white dough in pan. Place remaining one-third of dough into another bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate at least 2 hours or overnight until firm.

Place 1/2 cup sugar in large bowl; set aside.

Heat oven to 375°F.

Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheets.

Bake 7-10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto cooling rack. Cool completely.

Store in loosely covered container.



Variation:
Chocolate Candy Corn: Prepare as directed except stir 1 (1-ounce) square melted semi-sweet baking chocolate into one-third of white dough. Tint one-third of dough orange and one-third yellow. Place chocolate dough into prepared pan; layer with orange and yellow dough. Bake as directed.

Recipe Tip

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

- Fill cellophane gift bags with cookies and give as Halloween treats.

- Gel or paste food color is found in the baking isle of many supermarkets or cake decorating stores.

- These cookies can be made ahead and stored in the freezer up to 1 month. Store in container with tight-fitting lid.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 cookie)

Calories: 25

Fat: 1g

Cholesterol: 5mg

Sodium: 15mg

Carbohydrates: 4g

Dietary Fiber: 0g

Protein: 0g

Recipe #13808B©2011Land O'Lakes, Inc.

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