Believe it or not, it’s that time of year again! When kids big and small hunt for the perfect Halloween costume, merchants stock up on candy and neighborhood yards are decorated with goblins, ghosts and cobwebs.
What is the most traditional Halloween candy? Of course, it’s Candy Corn. That waxy, tri-colored kernel that evokes childhood memories. If it’s one of your favorite candies check out these Candy Corn cookies which are on my annual to bake list for this cookie decorator. Last year I used the heart cutter for Candy Corn. The shape used this year was an Easter egg cutter and I jazzed it up with a fancy border. This is a fun and simple cookie to decorate.
Candy Corn Cookies
Egg Shortbread Cookies
Royal Icing for outlining, flooding and detail tinted Orange with AmeriColor Orange
Royal Icing for flooding tinted Yellow with AmeriColor Lemon Yellow and Wilton Gold
Royal Icing for flooding tinted White with AmeriColor Super White
Disposable piping bags & couplers
Wilton Decorating Tip #2
Wilton Decorating Star Tip #24
Before baking impress two lines on cookie with spatula.
Outline cookie with #2 tip in orange icing. Pipe lines to create three sections.
Flood top section with white icing. Let dry 30 minutes.
Pipe edge of cookie with #24 star tip in orange detail icing. Let dry overnight.
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