Okay, I promise this is the last candy corn themed project I'll post about this fall - Scouts honor! Of course, I never made it past Brownies in Girl Scouts, so I'm not really sure that means much.
Actually, I had planned on moving on today anyway, but Ticia from Adventures in Mommydom commented on how small the candy corn cookies we had for National Candy Corn Day were, guessing they took hours to make. In reality, they took less than an hour, and only that long because I made two different batches, while watching an old episode of Star Trek on Netflix.
The trick is to make them pretty much the same way as regular candy corn, by rolling out ropes of dough on a floured surface, pressing the colors together in candy corn order, and slicing them back and forth into triangles with a floured butter knife. The only difference is instead of candy corn dough, use sugar cookie dough (click here for the recipe).
I divided the dough in half for ours, and then into thirds, adding food coloring to two thirds of one half for a traditional candy corn look, and baker's cocoa to one third, with about a teaspoon of molasses with a pinch of ginger, nutmeg, cloves, and cinnamon to the another for chocolate gingerbread corn.
Scoop them up gently with a spatula onto a greased cookie sheet, and bake them for about 10 minutes at 350 degrees Fahrenheit, until they are just starting to brown.
They will be quite crunchy, much like Teddy Grahams - only candy corn shaped.
It's great to be a homeschooler.