Candy Corn Cookies

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Make these decorative corn cookies covered by vanilla frosting and topped with orange candy sprinkles – perfect dessert to treat a crowd.

1: container (1 lb) vanilla ready-to-spread frosting (do not use whipped frosting)

1 Heat oven to 350°F. Sprinkle work surface with flour. Cut cookie dough lengthwise into 4 quarters. While working with 1 quarter, return remaining dough to refrigerator. Press or roll each quarter of dough into 12x4-inch strip.
2 With pizza cutter or knife, cut each strip into 6 triangles by making alternating angled cuts across strip. (See diagram.) Shape 2 end pieces to form 1 triangle. On ungreased cookie sheets, place cookies 1/2 inch apart.
3 Bake 7 to 9 minutes or until edges are very light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
4 Spread frosting on cooled cookies. Before frosting dries and working over bowl, spoon yellow sugar onto bottom third of each cookie to coat. Spoon orange candy sprinkles in stripe onto middle of each cookie.

1 Heat oven to 350°F. Sprinkle work surface with flour. Cut cookie dough lengthwise into 4 quarters. While working with 1 quarter, return remaining dough to refrigerator. Press or roll each quarter of dough into 12x4-inch strip.
2 With pizza cutter or knife, cut each strip into 6 triangles by making alternating angled cuts across strip. (See diagram.) Shape 2 end pieces to form 1 triangle. On ungreased cookie sheets, place cookies 1/2 inch apart.
3 Bake 7 to 9 minutes or until edges are very light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
4 Spread frosting on cooled cookies. Before frosting dries and working over bowl, spoon yellow sugar onto bottom third of each cookie to coat. Spoon orange candy sprinkles in stripe onto middle of each cookie.

Be sure to work quickly when sprinkling the frosted cookies with sugar and sprinkles so the frosting stays moist enough to hold them.

1/2 Starch; 1 Other Carbohydrate; 1 Fat;

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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