“Everything you look at can become a fairy tale and you can get a story from everything you touch.” ~ Hans Christian Anderson
I try so hard to remember my own fairytale dreams from when I was a child. I sometimes wish I could live that dream of a little girl. I think that is what makes Grandchildren such a blessing and keeps us young in mind and spirit. What a delicate and beautiful age when everything can seem so magical and majestic. It must be why I love my garden so, because I can dream there like no other place I know.
And so....it is time for the goodies. Grandma made Candy Corn Cookies.
I found this lovely recipe from Stylish Cuisine as it seems she adapted it from Martha Stewart. The only thing I changed is the flour. I just can't go bleached and as well, I used all things organic. The Grandbabies absolutely loved them.
Pammy
Candy Corn Sugar CookiesHappy Gardening!!
4 tablespoons unsalted butter, very soft
1/2 cup sugar
1 large egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup Unbleached Bread Flour (spooned and leveled)**
About 18 pieces of candy corn
** For chocolate cookies, reduce the flour to 1/2 cup and add 1/4 cup of unsweetened cocoa powder
Preheat oven to 350 degrees. 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 (or flour and cocoa if you’re making chocolate cookies), and mix until a dough forms. Scoop out level teaspoons of dough, and roll into balls about the size of a walnut. (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.Bake, 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; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.Yield: 18 cookies
Pammy
