Happy Halloween!

I secretly get very excited every fall when I start seeing bags of candy corn at the store…don’t you?

Can’t get enough.  Seriously. It’s a problem.

Sooo why not put it in cookies? 

Martha Stewart did it… so we all can.

Candy-Corn Sugar Cookies (Martha Stewart recipe)

• 4 tablespoons unsalted butter, softened
• ½ cup sugar
• 1 large egg yolk
• ¼ teaspoon vanilla
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup all-purpose flour
• candy-corn for decorating

Directions:

- Preheat oven to 350 degrees.

-  Beat butter and sugar in a medium bowl with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.

- Roll dough into balls (chill dough in fridge briefly if it is too soft to handle).

- Bake on cookie sheets for 10-12 minutes.  Rotate sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color– don’t overbake!

- Remove from oven; gently press a candy corn into center of each cookie.  It’s okay if the cookies crackle a little.  Cool a few minutes on the sheets until removing to cool completely.