Mini Sugared Candy Corn Cookies

Line the bottom and sides of a 9×5 loaf pan with plastic wrap making sure that plenty of plastic hangs over the edges (you’ll need the plastic to cover the loaf when done). Set aside.

In the large bowl of a stand-mixer fitted with the paddle attachment, cream together the butter and sugar. Add the egg, orange zest, orange juice, and vanilla and beat until combined.

In another bowl, mix together the flour, baking soda and salt. Gradually incorporate the flour mixture into the butter/sugar mixture until it comes together and forms a dough.

Divide the dough into thirds. Press one-third of the dough into the bottom of the loaf pan.

Return another one-third of the dough to the stand-mixer and color the dough yellow with a few drops of the yellow food coloring. Mix until well-combined. Remove the yellow dough from the bowl and set aside. Place the final one-third of dough into the mixing bowl and color it orange using a few drops of the orange food coloring, mixing until well combined.

Press the orange dough evenly over the top of the white dough. Finish by pressing the yellow dough on top of the orange dough in a final layer, smoothing the top. Pull the plastic wrap loosely over the top of the dough and place loaf pan in freezer for 60-90 minutes.

Preheat oven to 375 F.

Lift the dough out of the loaf pan using the plastic and place it onto a cutting board, removing plastic wrap. Using a long, sharp knife, cut the dough into 1/4-inch slices. Then cut each slice into 6 small triangles. Place them on ungreased cookie sheets and bake for 5-7 minutes (6 minutes was perfect in my oven).

While the cookies are baking, place 1/3 cup of sugar in a shallow bowl. When cookies come out of the oven, let them cool 60 seconds, then dip them in the sugar while still warm and place them on a cooling rack.

Adapted from Land O Lakes.