If you go trick-or-treating in Donald Duck's neighborhood, you're apt to end up with a treat bag full of corn. Not your standard cracked kernels, but a more festive variety befitting the holiday: sweet frosted candy corn cookies. With a little cookie icing, you and your young masqueraders can whip up a batch just like them in no time.
- Large round soft baked sugar cookies (homemade or store bought)
- Kitchen knife
- Cookie icing (look for it in the baking aisle of the grocery store)
- 3 small bowls (for the icing)
- Red and yellow food coloring
- Plastic wrap
- Butter knives (for spreading the icing)
- Use a kitchen knife to slice the cookies into triangles (the ones pictured here are 3 inches tall and measure about 2 1/4 inches wide at the base). You can save the cut off portions to snack on later or enjoy them while you're frosting the triangles.
- Put a quarter of the cookie icing into a small bowl (this will be used for the white tips of the candy corns). Divide the rest of the icing between two other bowls, and use the food coloring to tint one of the bowlfuls orange and the other yellow.
- Now it's time to frost the cookies. Start by using the tip of a butter knife to coat the middle section of each triangle with orange icing (keep the white and yellow icings covered with plastic until you're ready to use them.) You don't have to be too fussy. The nice thing about cookie icing is that it seeks its own level, resulting in a smooth surface. Plus it hardens fairly quickly.
- When the orange icing has set, frost the bases of the triangles yellow and let the icing set up.
- Finally, spread white icing on the tips of the cookies, let it set, and the cookies are ready to serve.