Candy Corn Shortbread

Ingredients:

• 1 cup (227 g) Unsalted Butter, at room temperature
• 3/4 cup (90 g) Sifted Icing Sugar
• 1/2 tsp Vanilla
• 1/4 tsp Salt
• 2 cups (250 g) All-Purpose Flour
• Yellow Food Colouring
• Orange Food Colouring

Directions:

1. In a stand mixer with the paddle attachment, beat butter, sugar, vanilla, and salt until well combined.
2. Turn the mixer to low speed and slowly add flour to the butter mixture, turn the speed up and mix well.
3. Roll the dough in a ball and divide the dough in half. Then take one half of the dough and divide it into one-third. You should have 3 balls gradually getting smaller. Shape the dough into balls. Note: If you have a scale the weights of each ball will be 292 g, 190 g, and 100 g.
4. Flatten the largest ball out, drop approx. 10-15 drops of yellow food colouring in the middle of the dough. Lightly fold the dough over the food colouring and work in with your hands until you reach an even colour of bright yellow (add as much food colour as you like until you reach your desired colour, just add a little bit at a time).
5. For the second largest ball, use orange food colouring (if you don't have orange, you can make it by adding a 1:1 ratio of yellow and red food colouring).
6. Leave the smallest ball as is.
7. Roll each ball into a log approx. 13" long (If your dough is too soft to work with, refrigerate it for 15 minutes or until slightly firm, or easier to handle).
8. Place logs on top of each other; yellow on the bottom, orange in the middle, and plain on top.
9. Shape into a triangle by pressing one side of the log flat against your cutting board, and lightly press down to flatten. Then roll over to the other side and press. Note: you can use a large piece of wax paper to help shape the dough into a triangle.
10. Refrigerate the triangle log until firm, approx. 1 hour.
11. Preheat your oven to 300°F and line a baking sheet with parchment paper, set aside.
12. Once cookie dough is firm, with a sharp knife slice the log into 1/2" thick slices and place on the prepared baking sheet approx. 1" apart.
13. Bake in the middle of the oven for 22-25 mins, until slightly golden brown on the bottom.
14. Let cool on the baking sheet for a few minutes before removing to a cooling rack.

NOTES:

Store cookies in an airtight container for up to two weeks.

You can also make up the dough the night before and keep it in the fridge until you are ready to bake the next day.

Prep Time: 1 Hour
Cook Time: 25 Minutes
Total Time: 1 Hour 25 Minutes
Yield: 24 Cookies

Thank you Alie Romano for the recipe. Discover expert tips and techniques for Candy Corn Shortbread at Baking For Friends.