By Claire Gallo
Trick or Treat! I believe there are 2 types of people in this world
- Those who like candy corn and
- Those who don’t
Confession: I am not a candy corn gal, I just think it’s an acquired taste. My husband on the other hand loves them. He also loves the candy pumpkins and those circus peanuts…I just can’t! I do think candy corn is the prettiest candy and makes a beautiful cookie. As a true foodie I love the fall flare it brings to any candy dish or cupcake. I love the color so much that I made these Candy Cornmeal Cookies for my family and friends to enjoy. I know you will love them and they are fun for Halloween! Check it out:
Let's start with cornmeal, it's a staple in our pantry and it makes a great side dish. Polenta, anyone? When it comes to baking, it adds an extra texture. You’ll know what I’m talking about when you make these cookies because the dough is easier to work with and the taste is incredible. They also have a limited amount of sugar, and you can swap out AP flour for gluten free flour. In fact, the batch I made is gluten free!
When it comes to decorating the cookie you can either put the dusting sugar on before baking or after when they’re cooled and frosted. Dusting sugar can be tricky. I had no idea how to make straight lines with the different colors without mixing them up. My friend, Tiffany, showed me a trick to keep the colors separate. Immediately after frosting, fold a piece of paper towel, and use as a barrier to block the sugars from mixing. These cookies are delicious and will brighten up any Halloween party. Or if you are me, you can eat them while waiting for the trick or treaters. What will I be handing out this year? Kit Kat for people like me and Candy Corn for people like my husband.
The Recipe: Candy Cornmeal Cookies
Active Time: 20 minutes
Total Time: 40 minutes plus cooling
- 1 cup flour (Gluten Free All Purpose Flour Mix) plus more for dusting.
- ½ cup yellow cornmeal
- 1 tsp. baking soda
- ½ tsp. salt
- 8 tbsp. unsalted butter
- 1/3 cup sugar
- 1 egg
- 1 tbsp lemon zest
- 1 tsp. vanilla extract
- ¼ tsp almond extract
- Your favorite vanilla frosting
- Orange, yellow, & white dusting sugars
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. In a medium mixing bowl whisk flour, cornmeal, baking soda, and salt until well mixed. Beat butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment for 2 minutes. Add egg, lemon zest, vanilla extract, and almond extract until well blended. Gradually add in flour mixture until a dough forms.
Remove dough from bowl and roll out on a lightly floured surface. Once rolled out to a ¼ inch thick, cut out 3 inch tall triangles. Place triangles onto baking sheet bake for 9 minutes or until edges are lightly browned. Remove from oven and cool completely on wire rack.
Once cooled, top cookies with thin layer of frosting and apply yellow, orange, and white dusting sugars. To keep the sugars from mixing use a folded paper as a barrier. Store in an airtight container for up to 5 days.