Ingredients:
~ 2 sticks Fleishmann's unsalted margarine, softened
~ 1 cup sugar
~ 1 egg
~ 2 tablespoons lemon juice
~ 2 teaspoons lemon zest (can be omitted)
~ 1/8 teaspoon salt
~ 3 cups flour
~ 1/2 teaspoon baking powder
~ red food coloring
~ yellow food coloring
Directions:
1. Pre-heat oven to 375°.
2. In a mixing bowl, combine sugar and butter at medium speed until creamy. Add egg, lemon juice, lemon zest, and salt, and beat until well mixed. Add flour and baking soda, and beat until well mixed.
3. Divide the dough into thirds in three separate bowls.
1. Pre-heat oven to 375°.
2. In a mixing bowl, combine sugar and butter at medium speed until creamy. Add egg, lemon juice, lemon zest, and salt, and beat until well mixed. Add flour and baking soda, and beat until well mixed.
3. Divide the dough into thirds in three separate bowls.
4. Leave one bowl white, add food coloring to another to make it orange, and add food coloring to the third to make it yellow. Mix well so the color is distributed evenly.
5. Line a loaf pan with wax/freezer/parchment paper. Press the white dough into the bottom of the loaf pan. Push down until it is completely flat and covers the whole pan evenly. Repeat with the orange and then yellow dough.
6. Cover and refrigerate for about 2 hours or until firm (overnight is best). I put mine in the freezer for about an hour because I was pressed for time.
7. Once chilled, lift the dough out of the pan and unwrap it from the wax paper. Place it on a cutting board and using a floured knife, cut into 1/4" thick slices. Cut each slice into triangles to form a candy corn shape.
8. Place 1" apart on a cookie sheet and bake for 7-10 minutes (my oven which usually cooks in less time took the full 10 minutes for these cookies). Let cool on the sheet for about 4 minutes and then transfer to a baking rack.
Source: Kathie Cooks
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