This recipe takes more time than many of the icebox cookies but the results are worth the effort. The designs are pretty and the cookie is delicious. You’ll need an afternoon to bake these cookies so make an extra batch while you are baking and freeze the leftovers.
1 cup soft butter
2/3 cup sugar
1 tsp vanilla
1/4 tsp salt
2 1/2 cups flour
1/4 cup cocoa powder
Mix first butter, sugar and vanilla until light and fluffy.
Add flour and salt to the mixture. Blend until just combined. Do not overwork dough.
Seasonal sweet treats are everywhere this time of year and I like to try to combine unusual combinations in my baking. Candy Corn cookies are great for those days you need something sweet to fill your cravings.
I always over estimate the amount of candy that I pass out to trick or treaters on Halloween. Consequently, I’m always left with packs of candy that I don’t want to eat.
One way I use up the chocolate is in Halloween candy cookies. I bake the cookies and then freeze them for later. The cookies will keep for several months if they are wrapped properly before being frozen.