Wednesday, October 29, 2014

Candy Corn Cookies

"These cookies would be perfect for your Trick-or-Treaters, Fall Bake Sales or Halloween Class Parties!" 

1 cup butter, softened
3/4 cup sugar*
3/4 cup brown sugar*  
1 teaspoon pure vanilla extract
2 large eggs
2-1/4 cups flour*
1 teaspoon baking soda
1 teaspoon salt
11 snack-size bars from (9.45 ounce) bag of Hershey's candy corn snack-size candy bars, chopped
candy corn candies for decorating
Preheat oven to 375 degrees.  In a large mixing bowl, cream together butter and sugars.  Add vanilla extract (and water if High Altitude*).  Mix in eggs until thoroughly combined.  In a separate bowl, mix together flour, baking soda and salt.  Add to creamed mixture a little at a time until completely combined.  Stir in chopped candy bars.  Spoon by heaping Tablespoons onto greased cookie sheets, flattening slightly.  Bake at 375 degrees for 8-9 minutes.  Remove cookies from the oven and immediately firmly press candy corn into warm cookies to decorate.  
*If you live at High Altitude like I do:  Increase flour to 2-1/2 cups; increase both sugars to 2/3 cup each; and add 2 teaspoons of water when you add the vanilla.  
Makes about 2-1/2 dozen cookies.
Chopped Hershey's Candy Corn snack-size candy bars (found with the Halloween candy) 

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