Candy Corn Cookies

Butter Cookie Dough (recipe follows)
Cookie Glaze (recipe follows)
Yellow and orange food colorings

Prepare Butter Cookie Dough.

Heat oven to 350 degrees F. Roll dough on floured surface to 1/4-inch thickness. Cut out 3-inch candy corn shapes from dough. Place cutouts on ungreased cookie sheets.

Bake for 8 to 10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.

Prepare Cookie Glaze.

Place racks over wax paper-lined baking sheets.

Divide Cookie Glaze into thirds; place in separate small bowls. Tint 1/3 glaze with yellow food coloring and 1/3 with orange food coloring. Leave remaining glaze white. Spoon glazes over cookies to resemble candy corn. Let stand until glaze is set.

Cookie Glaze:
Combine 4 cups confectioners' sugar and 4 tablespoons milk in small bowl. Add 1 to 2 tablespoons more milk as needed to make a medium-thick, pourable glaze.

Butter Cookie Dough:
3/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg yolk
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt

Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl. Add flour, baking powder and salt; mix well. Cover; refrigerate about 4 hours or until firm.

Recipe and photograph provided courtesy of Betty Crocker