Candy Corn Cookies
Start with a basic chocolate chip cookie recipe (minus the chocolate chips):
1/2 C. granulated sugar
1/2 C. brown sugar
1/3 C. butter, softened
1/3 C. shortening
1 egg
1 tsp. vanilla
1-1/2 C. flour
1/2 tsp. baking soda
1/2 tsp. salt
Mix sugars, butter, shortening, egg, and vanilla until fluffy. Stir in remaining ingredients.
Fold in 1 C. chopped candy corn. (Roughly snapped/cut into thirds.)
Line baking sheet with parchment paper. Yes, parchment paper. Not wax paper, not baking spray. It has to be parchment. Nothing sticks to that stuff, so if you don't want to ruin your cookie sheets, shell out for the parchment.
Scoop dough into balls onto the paper, leaving plenty of room between in case any cookies bleed sugar. (And a lot of them probably will.)
Bake at 375 for 8-12 minutes. (Check every two minutes after 8 have gone by.) Pull them just as they begin to brown and allow to cool on the parchment paper for several minutes.
Be careful not to touch them right away because melted sugar is like napalm.
Use a spatula or other flat utensil to lift (and/or break apart if necessary) cookies. Cool completely on a wire rack. Store in an airtight container.
The ones in my pictures are pretty big, but whenever I make these again, I'll probably do them at half the size. That would make it a scant tablespoon's worth of dough for each cookie. A nice touch would be to put one whole candy corn on top of each cookie.
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