The original recipe calls for butter. I substituted half MSPI-friendly margarine and half butter-flavored shortening. I do that with cookies because I prefer the results and texture of the cookies, however, you can use all margarine or all shortening.
And just a little FYI about candy corn, there's a chance for dairy cross-contamination on some brands of candy corn, so read labels carefully if that is a concern for you!
Candy Corn Sugar Cookies
Source: Adapted from Everyday Food
2 tbsp. MSPI-friendly margarine, very soft
2 tbsp. butter-flavored shortening
1/2 cup sugar
1 large egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup all-purpose flour (spooned and leveled)
About 36 candy corns
Preheat oven to 350 degrees. Place margarine, shortening and sugar in a medium bowl; beat until combined. Beat in egg yolk, vanilla, baking powder and salt. Add flour, and mix until a dough forms.
Using a teaspoon-sized measuring spoon, scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.
Chocolate variation: Reduce the amount of flour given in the recipe to 1/2 cup. Add 1/4 cup unsweetened cocoa powder along with the flour in step 1, and proceed.
Tip: I made a full batch of plain and a full batch of chocolate at the same time in separate bowls. That way I can get all the measuring out the way and keep my workspace a littler tidier.
No comments:
Post a Comment