There are those among us that dare to claim they don’t like candy corn. I won’t name names here, but just know the list is a long one. Candy corn is just one of those things you either love or hate. For instance: I love the bright caramel flavour, but I kind of hate the pain I get in the back of my eyeballs when I eat more than my fair share. I tolerate a lot of eyeball pain this time of year.
When I saw some photos of cookies like these floating around on Pinterest I knew I had to try them out with my amazing whipped shortbread recipe. For those of you that have never had whipped shortbread, first of all you must know that I pity you, and second of all you should know that it’s like the cookie equivalent of cotton candy. Have you ever honestly had a melt-in-your-mouth cookie? Well you’re about to, my friends. No more doorstop shortbread for you! Or chewing come to think of it.
So, getting back to my love of candy corn… These adorable cookies are not only shaped like my favourite candy, but actually have the audacity to perch themselves on sticks thus increasing their cuteness threefold. Everyone knows food is cuter on sticks right?
Ok, let’s review.
Candy corn = yum.
Whipped shortbread = life changing.
Sticks = cute.
Now that we know there’s a method to my madness, why not bake up some yummy-life-changing-cute-on-a-stick? You know you want to.
Candy Corn Shortbread Cookies
Makes about 3 dozen cookies.
Source: Adapted from my family recipe.
1 cup unsalted butter, room temperature
1 cup salted butter, room temperature
1 cup powdered sugar
1/2 cup corn starch
1 tsp vanilla extract
3 cup flour
Orange food colouring
Yellow food colouring
Preheat the oven to 325 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.
In a large bowl with an electric mixer cream together the butter, powdered sugar and corn starch until there are no lumps. Mix in the vanilla extract, add the flour and whip it on high until it’s creamy and fluffy. You can’t really over-whip it so don’t worry.
Divide the dough into thirds. Add a few drops of the yellow food colouring to one and the orange to the second. Mix each until there are no streaks and the colour is consistent. Wrap each third in plastic wrap and refrigerate them for about 30 minutes to stiffen the dough.
Between sheets of wax paper roll out or pat by hand each third into a rectangle about 1/2 inch thick. Peel the wax paper off and stack the rolled dough on top of each other starting with white, then orange then yellow. With a sharp knife cut a 1/4 inch strip off the laminated dough and set it on it’s side so the stripes are facing up. Slice triangles out of the dough and place them on the parchment paper. To bake the cookies on sticks, carefully slide the lollipop stick horizontally into the point of each triangle without piercing either side of the dough. Bake them for about 10 – 12 minutes then transfer them to a cookie rack. Enjoy!
PS: Make sure not to discard the ugly edges of the dough because they can be made into pretty marbled cookies like these! Just briefly roll the bits into balls and press them into discs before baking.