You may also like
Ingredients
- 4 Tablespoons Unsalted Butter
- 1/2 cups Sugar
- 1 whole Egg Yolk
- 1/4 teaspoons Vanilla Extract
- 1/4 teaspoons Baking Powder
- 1/4 teaspoons Salt
- 3/4 cups All-purpose Flour
- 35 whole Candy Corns
Method
- Preheat oven to 350 degrees 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 too soft to handle). Place balls on parchment covered baking sheets, 2 inches apart.
- Bake in the preheated oven, 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 and gently press a candy corn into the center of each cookie (surface of cookies may crack slightly). Cool on sheets for 1 minute; then transfer cookies to a rack to cool completely.
