Tomorrow is Halloween and I know someone out there is looking for a treat to make!
Somewhere in the world among the shopping for the right costumes, decorating your kids faces, and deciding which Halloween party you want to go to first are some of the scariest monsters that live among us everyday. They don’t just appear on Halloween. No. They show themselves when there’s a party, a bill to be paid, or going to a social event with friends. They hide in the open so you will never know they are who they are, but be warned they are everywhere. They’re called….They’re called…..THEY’RE CALLED…..Procrastinators! AAAAAAHHH! Be careful, they can rub off on you because I too am a procrastinator (crying uncontrollably…not).
Aren’t I…Ghoularious? Okay, enough with the corn ball Halloween antics already. Let’s talk about these sugar cookies. I know that some of you are still trying to figure out what you want to make for your kids Halloween party tomorrow or for your own and I totally understand why you would wait until the last-minute to figure that out. You got work, homework, soccer and football practices, PTA meetings and the list goes on. However, I promise you that making these will save you so much time and you will happy and proud of yourself for making these easy sugar cookies instead of going to Kroger and buy Halloween cupcakes. Here is the best part! These cookies are versatile for any holiday. When Christmas comes around, you can do the same thing but use different food coloring. Ha! So this sugar cookie recipe is like an all-in-one holiday cookie deal. Okay, I’m done yapping so get moving with this cookies already before you before I…Frankenstump you (no? I didn’t think so)!
Happy Halloween!
Recipe partially adapted from Betty Crocker
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Candy Corn Swirl Sugar Cookies
Ingredients
- 3– 1lb. bags Sugar Cookie Mix
- 3 sticks unsalted butter
- 3 eggs
- 1 tsp. almond extract
- 1 tsp. orange extract
- orange food coloring
- yellow food coloring
Instructions
- In a large bowl, pour the contents of one of the Sugar Cookie mixes in the bowl. Add the stick of butter and the egg and mix well together. Also, add the almond extract. Use the orange extract for the mix that you will color orange.The first set of sugar cookie dough mix will be white. Continue to prepare the other two bags of Sugar Cookie mix the same way and tint one mix orange and the other yellow. After each set of cookie mix is complete, flatten as much as possible, wrap with plastic wrap, and refrigerate for 30 minutes.
- Take three prepared sheets of floured wax paper and roll each portion of dough into 12X9 inch rectangle. Place the orange on top of the white (using the wax paper ends to help flip the dough over//the white should be at the bottom) and the yellow on top of the orange or whatever way you want it. Using the wax paper as your aid, begin to roll the cookies into a cylinder shape. Wrap in plastic and refrigerate for one hour.
- Preheat to 350 Degrees: Cut dough into 1/4 inch thick slices and place on an ungreased cookie sheet. Place the slices about an inch apart and sprinkle with course sugar (if you have it). Bake for 7 to 8 minutes or until edges are set and remove from cookie sheet to a cooling wire rack.
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