MarbledCandyCornCookies.jpeg
MarbledCandyCornCookies.jpeg
Marbled Candy Corn Cookies
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Recipe - FAIRWAY MARKET OF 86TH STREET
MarbledCandyCornCookies.jpeg
Marbled Candy Corn Cookies
Prep Time35 Minutes
Servings32
Cook Time145 Minutes
svg/info/recipe-calories Created with Sketch. Calories110
Ingredients
1 pouch (17.5 oz) Betty Crocker sugar cookie mix
3/4 tsp Betty Crocker orange gel food color + 1/4 tsp yellow gel food color
1/2 cup Betty Crocker Rich & Creamy vanilla frosting (from 16-oz container)
flour ( called for on sugar cookie pouch )
eggs ( called for on sugar cookie pouch )
butter ( called for on sugar cookie pouch )
Directions
  1. Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. Divide dough in half. Place into 2 small bowls. Tint 1 bowl orange, 1 bowl yellow by stirring in each food color.

  2. On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough toward center on all sides to make 7x6-inch rectangle.

3.Roll dough 1/4 inch thick to create marbled pattern. Using 6-inch round cookie cutter, cut out circles. (See template below.) Cut each circle into 8 wedges; place cutouts 2 inches apart on ungreased large cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.

  1. Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.

  2. In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until warmed. Dip tip of each cookie into warmed frosting, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting in microwave to maintain dipping consistency, if needed. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.

Tips from the Betty Crocker Kitchens

Tip 1: The more the cookies are rolled out, the more marbled the dough becomes. Avoid excessive rolling if you want the marbling to be pronounced but not muted.

Tip 2: For best results, bake one sheet of cookies at a time on the middle oven rack.

Tip 3: To easily move cutout cookies to a cookie sheet, press the back of your spatula lightly in flour before sliding under cookies.

35 minutes
Prep Time
145 minutes
Cook Time
32
Servings
svg/info/recipe-calories Created with Sketch.
110
Calories

Shop Ingredients

Makes 32 servings
1 pouch (17.5 oz) Betty Crocker sugar cookie mix
an image
Betty Crocker Sugar Cookie Mix, 17.5 Ounce
$3.29$0.19/oz
3/4 tsp Betty Crocker orange gel food color + 1/4 tsp yellow gel food color
Not Available
1/2 cup Betty Crocker Rich & Creamy vanilla frosting (from 16-oz container)
an image
Betty Crocker Whipped Vanilla Frosting, 12 Ounce
$2.79$0.23/oz
flour ( called for on sugar cookie pouch )
an image
Gold Medal All-Purpose Flour, 80 Ounce
$4.49$0.06/oz
eggs ( called for on sugar cookie pouch )
an image
Bowl & Basket White Eggs, Large, 18 ct, 18 Each
$3.49$0.19 each
butter ( called for on sugar cookie pouch )
an image
Land O'Lakes Sweet Cream Butter, 1 Pound
$5.99$5.99/lb

Directions

  1. Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. Divide dough in half. Place into 2 small bowls. Tint 1 bowl orange, 1 bowl yellow by stirring in each food color.

  2. On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough toward center on all sides to make 7x6-inch rectangle.

3.Roll dough 1/4 inch thick to create marbled pattern. Using 6-inch round cookie cutter, cut out circles. (See template below.) Cut each circle into 8 wedges; place cutouts 2 inches apart on ungreased large cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.

  1. Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.

  2. In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until warmed. Dip tip of each cookie into warmed frosting, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting in microwave to maintain dipping consistency, if needed. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.

Tips from the Betty Crocker Kitchens

Tip 1: The more the cookies are rolled out, the more marbled the dough becomes. Avoid excessive rolling if you want the marbling to be pronounced but not muted.

Tip 2: For best results, bake one sheet of cookies at a time on the middle oven rack.

Tip 3: To easily move cutout cookies to a cookie sheet, press the back of your spatula lightly in flour before sliding under cookies.