When I saw these cookies on Crystal's blog, I knew that I just had to try them. They just look so ... fall-y! The candy corn, the chocolate - they're like Halloween in a cookie! I initially wanted to test drive them at home before making them with my class. And I'm glad I did. I was thrilled to see Crystal's note that they could be made without a mixer, however I really kind of struggled with this dough. It was very crumbly and I found it tricky to work with. No way would I want my students getting as frustrated as I did as I tried to roll it into little shapes for baking! I did double it, perhaps that's where the error lies. But at any rate, the recipe is quick, the results are cute and the teachers attending my class's weekly team meeting tomorrow afternoon will be required to dispose of the results.
I've got another couple cooking projects happening in the kitchen. It is amazing how motivated I feel on days when school is closed! It's like a little cooking (and laundry :( ) gift! But, I'll share those projects as the week wears on just to keep life interesting. No point in revealing all my secrets in one day when I can stretch a week's worth of posts out of them...
Chocolate Candy-Corn Cookies
Courtesy of Poco-Cocoa aka Crystal
4 tablespoons unsalted butter, very soft
1/2 cup sugar
1 large egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
about 36 candy corns
Preheat oven to 325˚F. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes to 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.
Notes: You can make a non-chocolate version by eliminating the cocoa powder and increasing the flour to 3/4 cup.
Makes about 36 cookies.
Crystal's source: Everyday Food magazine.