You guys. These cookies. I literally had a dream about how I would make them (of course I dream about cooking, duh). I wasn't expecting them to be so good- I was intentionally making them for my kiddos and not thinking I would like them as much as I do! Like you need another excuse to eat candy corn, but listen. You do.
"I like Brach's Candy Corn. Just don't even bother with other brands. Kidding. But Brach's is da best."
Notes: Butter is unsalted.
CANDY CORN LACE COOKIES
Ingredients: 2 sticks (1 cup) softened butter, 3/4 cup sugar, 3 cups flour, pinch of salt, 2 eggs at room temperature, 1 tsp. vanilla, 1/2 tsp. almond extract, 1/3 cup minced candy corn, 1 cup powdered sugar, 2 tbsp. warm water, 1/2 cup whole candy corn.
Makes about 2 dozen.
1. Beat the butter and sugar in a large bowl until fluffy. Add eggs one at a time, mixing until smooth. Beat in the vanilla and almond extracts.
2. In a separate bowl, whisk together the flour and salt. Add to the egg mixture until well combined. Add in the minced candy corn until well distributed in dough.
3. Place dough onto a large sheet of plastic wrap. Cover with another large sheet. Roll and press dough into a long tube. Now press either side of the tube with two firm flat objects, such as cookie sheets or books. You are pressing the tube into a triangle shape. Freeze for 1 hour.
4. Preheat oven to 350*. Line two baking sheets with parchment paper. Slice triangle-shaped cookies from the log into 1/2-inch pieces.
5. Bake for 10 minutes until just set and edges are slightly coloring. Do not be alarmed when you see the candy corn melting through the cookies and onto the baking sheet. This is what makes them lacey! Remove to a rack to cool.
6. Stir together the powdered sugar and water until drizzling consistency. Use a spoon and give the cookies a good drizzle with the icing. Stick some whole candy corns on top. Let them set for 30 minutes until icing is dried.