I love how cute these little candy corn sugar cookies are. How perfect are they for October?!
Ingredients:
2 Sticks unsalted Butter, softened
1 Cup Granulated Sugar
1 Egg
2 Tablespoons Lemon Juice
2 Teaspoons Lemon Zest
1 Teaspoon Salt
3 Cups All-Purpose Flour
1/2 Teaspoon Baking Soda
Red Food Dye
Yellow Food Dye
1/2 Cup Granulated Sugar (for dusting)
Directions:
1.Combine butter and sugar in a large bowl; beat at medium speed until creamy 3-5 minutes.
2.Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed.
3. Sift the flour and baking soda together and add to the creamed mixture. Stir just until combined.
4. Divide the dough into thirds (each 3rd is jsut over 1 cup of dough). Leave 1/3 of the dough white. mkae 1/3 of the dough yellow and the last 1/3 orange.
5. Press the white dough evenly into the bottom of a loaf pan that you have lined with foil, wax, or parchment paper.
6. Press orange dough evenly over white dough.
7. Pressyellow dough over the orange dough, so it is even and flat
8. Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, invert your loaf pan and unwrap your dough. On a cutting board cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into triangles.
9. Place 1-inch apart onto ungreased cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven. Place cookies straight into a bowl with sugar and coat. Place coated cookies on a baking rack to cool.
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