These bite-size cookies make a great autumnal snack that is not only super easy to make but also pretty tasty.
Cassandra Snyder
Who
doesn't like a sugar cookie, especially when they are just too cute to
eat (although you will) or adorned for the holiday season? These cookies
were sitting out on my kitchen counter the other night when company was
over, and several people were actually concerned about what type of
candy corn it was. These bite-size little treats looked so much like the
original candy corn, it made for fun explanation. Not only were they
cute and made for great, festive decor on the kitchen counter, these
cookies were also really tasty. 
Sugar Cookie Recipe:
Ingredients:
• 2 1/2 cups unsalted butter (at room temperature)
• 2 cups sugar plus extra for sprinkling
• 2 large eggs
• 3 tsp vanilla
• 5 cups flour
• 1 tsp salt
• Red and yellow food coloring
Directions:
1.
Cream the butter and sugar together in your mixer, using the paddle
attachment. Mix for about a minute, scrape down the sides of the bowl
and mix a few seconds more. Do not over mix your butter and sugar.
**If
you forgot to leave your butter out to get to room temperature, don't
fret. Here is a great baking hint: Grab your cheese grater and grate the
butter on the large grating side.**
2. Add the eggs slowly and continue to mix. Don't forget to scrape down the sides of your bowl.
3. Add the vanilla and mix until just blended.
4. Sift together the flour and salt.
5. Add all of the dry mixture to the mixing bowl at once. You're probably thinking that is crazy, but it is not. Place kitchen towels (as you can see, no my kitchen towels do not match - who honestly has towels they use that do match?) between the top of the bowl and the mixture so that your ingredients do not fly all over the place. Mix on low speed. After 30 seconds mixing, remove the towels so you can watch the dough. Once it clumps around the paddle attachment, it is done. Be sure to not over mix the dough.
6. Separate the dough into thirds. One of these thirds will remain the color it is. The other two you will work in food coloring (by hand or with your mixer) until you have reached the desired colors - in this case, bright yellow and orange.
**Follow the instructions on the back of the box of food coloring for number of drops. My yellow dough required about 6-8 drops of yellow to get the right color for the yellow. The orange dough required about 12 yellow and three red drops. However, add to you get the colors you want.**
7. Starting with the plain dough and using parchment paper, roll out the dough to a desired thickness keeping a square or rectangular shape. Try to keep the thickness to about an inch or less. The cookies in these pictures are bite-size, so each layer was about 1/3 inch in thickness.
8. Next, take the orange dough and roll out the same size, shape and thickness as the plain dough. Once that is complete, place the slab of orange dough atop the plain dough. Repeat this step with the yellow dough until you have a triple layer of dough with yellow on top, orange in the middle and plain on the bottom.
9. Refrigerate the dough for about an hour.
10. Preheat the oven to 350 degrees Fahrenheit.
11. Slice about 1/2 inch off the length of slab and cut into triangles.
12. Bake cookies for 8-12 minutes or until the edges are just golden brown and let cool.
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