Ingredients

The following ingredients have 4 Servings
  • 4 ¼ cups cake flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups vegetable shortening
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg (beaten)
  • 2 cups sweet and salty candy corn mix

Instruction

  • Move oven racks to upper-middle and lower-middle positions and preheat to 375° F. Line 2 cookie sheets with silicone baking mats or parchment paper; set aside.
  • In medium bowl whisk to combine cake flour, baking powder, baking soda, and salt; set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, mix vegetable shortening and sugars on low speed until combined, about 1 minute. Increase speed to medium and cream together for 3 minutes. Add vanilla and egg and mix until combined. Slowly add flour mixture to bowl and pulse until combined and no flour streaks remain, do not overmix! Fold in the candy corn mix.
  • Use a 3-tablespoon scoop to scoop batter onto prepared cookie sheet. Use palm of hand to flatten mixture slightly. If desired, place 1 candy corn in center of each cookie.
  • Bake cookies for 9-10 minutes. You’ll know they are don because small cracks appear on the surface, they turn very pale golden, but the edges are not browned. Let cookies cool on baking sheet for 5 minutes, then move to wire rack to cool completely. Repeat with the remaining dough.