Corn Cookies
Fudge Cupcake Murder
From Hannah: Tracey's friends really loved these cookies and they all offered to help me decorate them next year.
- 6
Ingredients
- 2 cups white sugar
- 1 cup butter – 2 sticks
- 1 egg
- 1 (15 oz) can mashed pumpkin
- 1 cup chopped walnuts
- 1 cup golden raisins
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1 tsp salt
- 2 tsp vanilla
- 2 tsp baking soda
- 2 tsp baking powder
- 4 cups flour – not sifted
- Package of candy corn
Preparation
Step 1
Preheat oven to 375° - rack in the middle position
Melt the butter. Add the sugar and mix. Let the mixture cool to room temperature and stir in the egg. Add all the res of the ingredients except the flour, mixing after each addition. Add the flour, one cup at a time, and mix it thoroughly. Let the cookie dough sit for 5 minutes to “rest”.
Drop by spoonful on a greased cookie sheet, 12 to a sheet. If the dough is too sticky, refrigerate it for a few minutes to firm it up. Flatten the cookies with a greased spatula. Bake for 8-10 minutes.
When the cookies come out of the oven, leave them on the cookie sheets and immediately press pieces of candy corn on top as a design. Do this right away, so that the candy will stick after the cookies have cooled.***
Let the cookies cool on the sheets for 2 minutes and then transfer them to a wire rack to cool completely.
Yield: 6-7 dozen, depending on cookie size
***If you fail to put on the candy corn when the cookies are still hot from the oven, all is not lost. You can put it on later using a little dab of powdered sugar frosting – powdered sugar with a tiny bit of milk – as “glue”.