Candy Corn Shortbread
3/4 cup butter or margarine -- softened
1/4 cup sugar
2 cups all-purpose flour
Yellow food color
Red food color
Beat butter and sugar in large bowl with
electric mixer on medium speed, or mix
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
Pat yellow dough into 1/2-inch-thick
rectangle, 9 × 1 3/4 inches.
Place yellow rectangle centered on
Shape plain dough into 9-inch roll, 3/4
inch in diameter.
Place roll on center of yellow
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
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.
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