Candy Corn Shortbread

Instructions

1. 1

   Yellow food color Red food color Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough into 6 equal parts. Combine 3 parts dough; mix with 10 drops yellow food color and 4 drops red food color to make orange dough. Combine 2 parts dough; mix with 7 drops yellow food color to make yellow dough. Leave remaining part dough plain. Pat orange dough into 3/4-inch-thick rectangle, 9 × 2 inches, on plastic wrap. Pat yellow dough into 1/2-inch-thick rectangle, 9 × 1 3/4 inches. Place yellow rectangle centered on orange rectangle. Shape plain dough into 9-inch roll, 3/4 inch in diameter. Place roll on center of yellow rectangle. Wrap plastic wrap around dough, pressing dough into triangle so that dough will resemble a kernel of corn when sliced. Refrigerate about 2 hours or until firm. Heat oven to 350º. Cut dough into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack. ____________________ Stack dough so that the orange rectangle is on the bottom and the uncolored roll of dough is on top. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. Page 22 You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Description: "What's Halloween without candy corn? These tender, buttery cookie wedges look just like giant pieces of the Halloween favorite." "© General Mills, Inc. 1998." "36 Cookies" "2:00" Protein; 7g Carbohydrate; 0mg Cholesterol; 45mg Sodium Other Carbohydrates ingredients—margarine or butter, sugar and flour.