Candy Corn Cookies

Just For Halloween, Candy Corn Cookies

Nibble away on sweet cookies that make you think you're eating candy.

Prep Time: 1 hr

Start to Finish: 2 hr 30 min

Makes: About 9 1/2 dozen cookies

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix

1/3 cup butter or margarine, melted

1 egg

Orange paste food color

2 oz semisweet chocolate, melted, cooled

Directions

Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan.

In medium bowl, stir cookie mix, butter and egg until soft dough forms.

On work surface, place 3/4 cup dough.

Knead desired amount of food color into dough until color is uniform.

Press dough evenly in bottom of pan.

Divide remaining dough in half.

Gently press one half of remaining dough into pan on top of orange dough.

On work surface, knead chocolate into remaining dough until color is uniform.

Press over plain dough in pan, pressing gently to edge of pan.

Refrigerate 1 1/2 to 2 hours or until firm.

Heat oven to 375F.

Remove dough from pan.

Cut crosswise into 1/4-inch-thick slices.

Cut each slice into 5 wedges.

On ungreased cookie sheet, place wedges 1 inch apart.

Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown.

Cool 1 minute; remove from cookie sheet.

Cool completely.

Store in tightly covered container.

High Altitude (3500-6500 ft): No change.

Source: Betty Crocker