Fall Favorite Candy Corn Cookies

SUPPLIES & TOOLS:

• Cookie sheet
• Cooling grid
• Parchment triangles
• Wilton® orange sugar (1 tsp per cookie needed)
• Wilton® yellow sugar (1 tsp per cookie needed)
• 9" angled spatula
• Buttercream icing recipe (1 Tbsp per cookie needed)
• Roll-out cookie recipe
• White granulated sugar (1/2 tsp per cookie needed)
• Candy Corn Cookie template (need link)
• Paring knife
• Scissors
• Ruler
• Cardstock
• Rolling pin

DIRECTIONS:

1. Print candy corn template, trace pattern onto cardstock and cut out.
2. Follow recipe to prepare buttercream icing.
3. Prepare cookie dough following recipe instructions. Roll dough to 1/8" thick. Place in freezer for 5 to 10 minutes. Using cardstock template and paring knife, cut out cookies, bake and cool.
4. Fill three parchment bags, separately, with orange and yellow sanding sugar and white granulated sugar. Cut 1/2" off tip of each bag.
5. Using the candy corn template draw a horizontal line 1" from the pointed end, then draw another horizontal line 1 3/8" from the first line. This should leave you with a 3/4" stripe. Place a flat piece of parchment triangle over template. Starting at bottom of pattern, tap parchment bag to sprinkle sugars to cover parchment covered template in this order: yellow, orange and white. Use the spatula to level the sugars.
6. With the spatula, ice cookie smooth. Place cookie iced-side down onto sugars. Press down gently. Repeat.