Description
Buttery, crumbly, and adorable — Candy Corn Shortbread is a cozy October tradition. No cutter needed, just color, stack, chill, and slice. A beginner-friendly recipe that kids love to help with!
Ingredients
- Unsalted butter, at room temperature
- Icing sugar, sifted
- Vanilla extract
- Fine salt
- All purpose flour
- Yellow gel food coloring
- Orange gel food coloring
- Red gel food coloring (optional)
Instructions
- Beat the butter, icing sugar, vanilla, and salt until smooth — not fluffy.
- Add flour on low speed. Mix just until a soft dough forms.
- Roll into a ball. Cut in half. From one half, cut off ⅓. Now you have three pieces.
- Color the largest piece yellow. Knead in gel coloring with clean hands or gloves.
- Color the medium piece orange. Mix yellow and red if needed.
- Leave the smallest piece plain.
- Roll each piece into a 13-inch log. Chill if soft.
- Stack the logs on parchment: yellow on bottom, orange in middle, white on top.
- Shape into a triangle by pressing each long side flat. Use parchment to lift and press.
- Wrap the triangle log tightly and chill for 1 hour.
- Heat oven to 300°F (150°C). Line baking sheet with parchment.
- Slice log into ½ inch thick cookies. Space 1 inch apart on the sheet.
- Bake 22–25 minutes until bottoms are lightly golden and tops are pale.
- Cool on the sheet a few minutes, then transfer to a rack.
Notes
Keep the triangle sharp with a bench scraper. Chill well before slicing for clean stripes. Great for freezing and gifting. Easy for kids to help and customize.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg