Seattle Maison

Fall 2018

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Darkest Chocolate Candy Corn Cookies INGREDIENTS • 1 cup of softened butter • 3/4 cup packed brown sugar • 1/2 cup granulated sugar • 1 medium egg • 1 teaspoon vanilla • 1 2/3 cups all-purpose flour • 1/3 cup cocoa • 1 teaspoon baking soda • 1/2 teaspoon salt • Candy corn • Orange sugar crystals • icing sugar METHOD 1. Preheat oven to 375°F. 2. In a large bowl, combine and beat butter, brown sugar and granulated sugar until you get a fluffy texture. 3. Beat in egg and vanilla until smooth. 4. In medium bowl, mix together flour, cocoa, baking soda and salt. Add to butter mixture, beating until blended. 5. Drop dough by tablespoonfuls onto greased cookie sheets. Bake 8-10 minutes or until set. 6. Dust with icing sugar, sprinkle or- ange crystals and press candy corn into each cookie. 7. Let cool for 5 minutes on sheets, then transfer to a cooling rack. Makes about 4 dozen cookies. Tip: If candy corn isn't your thing, swap with butterscotch chips, buy a tube of white icing at the grocery store and draw little spider webs on your cook- ies for a simple but spooky touch.

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