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So I found a recipe for these candy corn cookies, but I didn't have the right pan (which I realized after I had made the dough - don't ask! haha), so I figured I would just make these layered and frosted sugar cookie bars. I thought they turned out really cute! I sent them into Kramer's office and they went over well. I just think that those candy corn pumpkins are so cute that I had to put them on top of some kind of baked good! The orange and white layers are vanilla flavored, but the brown layer is chocolate! The frosting was fluffy and delicious as well. Recipe after the jump, as always.
What you'll need for the cookies.
Beat together your butter, sugars, eggs, and vanilla.
Mix your dry ingredients together and then beat them into the sugar mixture until just combined.
Knead the orange (or red and yellow) food coloring into the dough and press it into your pan.
Press the plain dough on top of the orange dough.
Melt your chocolate chips.
Knead the chocolate into the last part of the dough.
And press that on top of the plain dough.
That's what it should look like before you put it in the oven (in the pan, of course).
While the cookies bake, make your frosting by beating the butter, powdered sugar, and vanilla together.
I used red and yellow food coloring to get the orange color and topped them with those cute pumpkins!
Frosted Sugar Cookie Bars
inspired by Recipe Girl
No-Roll Sugar Cookies
adapted from The Betty Crocker Cookbook
1 cup granulated sugar
1 cup powdered sugar
1 cup softened butter
3/4 cup vegetable oil
2 tablespoons milk
1 tablespoon vanilla
1/2 teaspoon almond extract (optional)
2 large eggs
4 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
orange paste food color (or yellow/red food coloring mixed together)
6 oz semi-sweet chocolate chips, melted and cooled slightly
1. In a large bowl, cream together your sugars and butter
2. Beat in the eggs one at a time, then mix in the oil, milk, and vanilla.
3. Combine the flour, baking soda, cream of tartar, and salt in a bowl and then add it to the butter mixture. Mix just until smooth.
4. Line a 9x13 inch pan with waxed paper or tinfoil, and spray with Pam.
5. Place about 1/3 of your dough on a work surface. Knead desired amount of orange coloring into dough until the color is uniform. Press the dough evenly into the bottom of the pan.
6. Divide the remaining dough in half and gently press one half of the plain dough into the pan on top of the orange dough.
7. On your work surface, knead the melted (and hopefully cooled!) chocolate into the remaining dough until the color is uniform. Press it over the plain dough, pressing gently to the edge of pan. Refrigerate for 30 minutes to 1 hour.
8. Preheat oven to 375 degrees F and place the pan into the oven. Bake for about 20 minutes, or until golden and the dough is set. Allow to cool before frosting (recipe below). Slice into squares and enjoy!
Buttercream Frosting
1 cup (2 sticks) softened butter
3 cups powdered sugar
2 tablespoons + 1 teaspoon milk
2 teaspoons pure vanilla extract
orange food coloring (or red + yellow)
1. Beat the butter for a minimum of 3-5 minutes, until smooth.
2. Slowly add in the powdered sugar one cup at a time. Beat together until completely smooth and free of lumps.
3. Add the milk and vanilla to the butter mixture. Beat the mixture on high for 5 minutes, or until very light and fluffy. Add your orange food coloring (or red and yellow) and mix well.
From The Crepes of Wrath