Slice and Bake Candy Corn Cookies

Directions

1. Using an electric mixer, cream the softened butter and sugar together on medium-high speed until the mixture becomes light and airy, which should take roughly 3 minutes.
2. Crack the egg into the bowl along with the vanilla extract, then mix everything until it is fully combined.
3. Sprinkle the all-purpose flour and baking powder over the wet ingredients, stirring gently until no dry pockets remain.
4. Scoop out half a cup of the plain dough and transfer it to a separate small bowl, leaving the rest in the main mixing bowl.
5. Divide the remaining dough into two portions. Take one-third of this amount and place it in a bowl, then work in 2 to 3 drops of orange food coloring until the entire portion is a uniform orange shade.
6. Take the other two-thirds of the remaining dough and place it in a separate bowl, mixing in 2 to 3 drops of yellow food coloring until fully colored.
7. Lay out a large piece of parchment paper on your work surface.
8. Take half of the yellow dough and flatten it into a long, narrow rectangle on the parchment, aiming for an even thickness throughout.
9. Gently press half of the orange dough on top of the yellow rectangle, spreading it out to cover the bottom layer as evenly as possible.
10. Roll out half of the reserved plain dough into a log that matches the length of the colored layers, then place it on top of the stack.
11. Press the long edges of the dough together to create a triangular log shape. Check the ends to ensure the three colors are stacked to resemble candy corn.
12. Repeat the layering and shaping process with the remaining portions of each dough color to create a second triangular log.
13. Wrap each dough log tightly in parchment paper and chill in the refrigerator for a minimum of 2 hours, or overnight if preferred.
14. Preheat your oven to 350 degrees Fahrenheit before you begin slicing.
15. Unwrap the chilled dough and place it on a cutting board. Slice the logs into rounds approximately ¼ inch thick using a sharp knife.
16. Arrange the slices on an ungreased baking sheet, spacing them about 1 inch apart. They will spread slightly but not excessively.
17. Bake the cookies for 8 to 10 minutes, or until they are firm to the touch but have not turned brown.
18. Take the cookies out of the oven and transfer them to a wire rack to cool completely.
19. Serve your festive treats and enjoy!