- The chocolate ones do not melt as much as the vanilla ones. I did press the chocolate balls down a little bit with my finger before putting them into the oven.
- I found that the candy corn did not stick very well if I just pressed it onto the cookie once out of the oven. I baked them for 10 minutes, removed them from the oven, added the candy and returned them to the oven for another minute or two. That worked well.
- Oh, and in case you're curious (as I was), there's a reason Aunt Martha does not add the candy at the beginning of bake time. Ooops...
Candy Corn Sugar Cookies-from Martha Stewart
4 Tblsp butter, softened
1/2 C sugar
1 egg yolk
1/4 tsp vanilla
1/4 tsp baking powder
3/4 C A/P flour
About 36 pieces of candy corn
*Chocolate variation: Reduce flour to 1/2 C and add 1/4 C cocoa powder
- Mix butter and sugar with spoon. Beat in yolk, vanilla and baking powder, then add flour. Mix until dough forms.
- Scoop out level tsp (yep, the measuring spoon) and roll into balls. Place on baking sheets 2" apart.
- Bake at 350 degrees for 10-12 minutes. You want the edges firm and them dry to the touch.
- Remove from oven and gently press candy corn into the center of each one.
- Let sit on cookie sheet for a minute then cool on racks.