Candy Corn Cookies

Candy Corn Cookies

1 package (18-ounces) refrigerated sugar cookie dough
1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/8 teaspoon yellow food coloring paste
1 1/2 teaspoons grated orange zest
1/4 teaspoon orange food coloring paste
1/2 cup while chocolate chips
orange and yellow colored sugars

  1. Preheat oven to 350 F. Using an electric mixer on low, beat cookie dough and flour until combined. Divide dough into 3 equal portions. Add lemon zest and yellow food coloring to 1 portion of dough. With the mixer on low, until blended; set aside. Add orange zest and orange food coloring to another portion of the dough; beat until blended. Leave remaining portion plain.

  2. Divide each dough section in half. Roll 1 piece of each color into a 12-inch long rope. Transfer dough ropes to a lightly floured work surface, side by side and lengthwise, with the orange rope in the middle. Place parchment paper over dough; gently roll into a 14 x 4 inch rectangle. Remove parchment paper. Using a knife, cut dough into 12 equal triangles.

  3. Transfer triangles, 1 inch apart, to an ungreased baking sheet. Push a ruler against sides of triangles to straighten edges. Repeat with remaining dough. Bake until lightly browned, 9-11 minutes; let cool for 1 minute. Transfer cookies to a wire rack; cool completely.

  4. In a small microwave-safe bowl, microwave white chocolate on HIGH until melted, about 1 minute. Dip white end of cookies into chocolate then into colored sugars. Let stand until set. Makes about 2 dozen.