Zoulah welcomes you back to Zoulah Boulah's Halloween Bash. She promised, and she always comes through, to post the recipe and instructions for the Candy Corn Cookies featured in her Candy Corn Tablescape from yesterday. They were a hit with the Red Couch Family.
She took the recipe for cookie pretzels, from a Betty Crocker recipe book, that the Red Couchers have used for years.
Recipe and Instructions:
1 cup sugar
1 cup softened butter
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Mix sugar, butter, milk, vanilla and almond extract, and egg. Stir in flour, baking powder and salt. Color one part of dough with orange coloring; color another part of dough with yellow coloring. Form all three dough parts into rounds and cover and refrigerate for at least one hour. Heat oven to 350 degrees.
After refrigerating, roll each of the colored doughs into a long strip. Zoulah rolled hers into a 5 inch by 24 inch strip; you could vary this. Trim the edges.
Then, combine the three strips. Next time, Zoulah would weigh each of the colored dough disks to make sure that she has an even amount of each. Trim the edges.
Roll the dough up evenly and carefully.
Once it is rolled up, you can begin to cut it into slices of about one-half inch. Zoulah found that a bread knife worked really well for this job. Before baking, sprinkle sugar on each cookie.
Bake at 350 for about 8 to 10 minutes. Remove from cookie pans and place on cooling rack.
With the cookie scraps from the edges you can make tie-dye looking cookies. Zoulah likes the "scrap cookies" because they remind her of her "witchie hippie" days in the sixties.
Zoulah's Baking Notes:
The only tricky part is making sure that you achieve the correct stiffness. If the dough is too soft, refrigerate longer. If the dough is too stiff, let sit out on the counter.
Zoolah thanks you for dropping by Red Couch Recipes for her Halloween Bash.