Sparkling Candy Corn Cookies (Gluten-Free Recipe)

Sparkling Candy Corn Cookies (Gluten-Free Recipe)
15
1 Review
These bite-sized treats resemble candy corn and have a hint of orange flavor.
45 min
Prep Time
3:25
Total Time
15 dozen cookies

Ingredients

1 cup
Land O Lakes® Butter, softened
1 cup
sugar
1
large Land O Lakes® Egg
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

  1. Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Place 1/2 cup sugar in large bowl; set aside.
  6. Heat oven to 375°F.
  7. 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.
  8. 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.
  9. Store in loosely covered container.

Recipe Tips

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.

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.

- 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.

Nutrition Facts (1 cookie)

Calories
25
Cholesterol
5mg
Carbohydrates
4g
Protein
0g
Fat
1g
Sodium
15mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

These cookies were so cute and tasted great. The next time I make them I will put sugar on each slice before cutting into wedges. The sugar did not stick well to the warm cookies.

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