Candy Corn Sugar Cookies

Martha Stewart published this Candy Corn Sugar Cookie Recipe back in 2007. Don't know why it took so long for me to see these little cuties, but I'm glad I did:@) This is a great dough to work with and the cookies are about 1 1/4" round.

I do have a couple notes though:

• 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

1. Mix butter and sugar with spoon. Beat in yolk, vanilla and baking powder, then add flour. Mix until dough forms.
2. Scoop out level tsp (yep, the measuring spoon) and roll into balls. Place on baking sheets 2" apart.
3. Bake at 350 degrees for 10-12 minutes. You want the edges firm and them dry to the touch.
4. Remove from oven and gently press candy corn into the center of each one. 
5. Let sit on cookie sheet for a minute then cool on racks.

Have a happy day:@)

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