This recipe comes from Martha Stewart's special "Holiday: Halloween" issue. They are really quick, easy, and yummy, and you probably already have most of the ingredients. They'd also be fun with M&Ms or other candies for Christmas.
1/2 stick (1/4 cup) unsalted butter, room temperature
1/2 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup all-purpose flour
about 36 candy corns
1. Preheat oven to 350 degrees. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Beat in egg yolk, vanilla, baking powder, and salt. Reduce speed to low. Add flour, and beat until a dough forms.
2. Scoop out level teaspoons of dough, and roll into balls (chill dough briefly until it becomes too soft to handle). Space balls 2 inches apart on parchment-lined baking sheets.
3. Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
4. Remove from oven, and gently press a candy corn in the center of each cookie (surface of cookies may crack slightly). Let cool on sheets for 1 minute. Transfer cookies to a wire rack to cool completely.
Chocolate Variation:
1. Reduce the amount of flour given in the recipe to 1/2 cup.
2. Add 1/4 cup unsweetened cocoa powder along with the flour in step 1, and proceed.
Makes 36 small cookies. I doubled the recipe.
2 comments:
My computer is having problems. I've been trying to comment on your posts for several days!
Those cookies look yummy! And Emma just looks like an adorable little lamb! I like the Sheperd and sheep idea! So cute!
Nice work on the presentation. I'm still trying to figure out if there is a pattern to these cookies or not...
Tyler
Post a Comment