These cookies are really fun for kids to get involved in decorating. I got the idea from Family Fun and it couldn't be easier. You can use store bought cookie dough or make your favorite sugar cookie recipe from scratch. Then have fun spreading on your favorite frosting, and top with Reese's pieces candy. They are finished off with some fruit leather and ready to eat. These little Indian corn cookies are perfect for Thanksgiving of a Fall themed gathering.
Indian Corn Cookies
You will need
- sugar cookie dough (store bought or homemade, see recipe below)
- Spread (frosting, peanut butter, cream cheese, melted chocolate, etc.)
- Reese's pieces
- green fruit leather or fruit roll ups
Roll out prepared cookie dough to a 1/4" thickness. Using a knife, cut out corncob shapes (almost like a football) about 3-4" long. Bake according to directions or just until the edges brown. Cool completely on a wire rack. Frost the cooled cookies with spread of your choice such as chocolate or vanilla frosting, peanut butter, cream cheese or melted chocolate (any flavor that pairs well with peanut butter Reese's pieces). Layer the Reese's pieces in horizontal rows, working from the top to bottom. Finish off cookies by cutting corn husks out of the fruit leather/fruit roll up, to fit the sides of each cookie. Wrap the husks around the cookies and press in place.
I used green and yellow Fruit Roll Up in the photo above, and natural green fruit leather in the photo below. The fruit roll up gave them more of a cutesy look, while the fruit leather gave them a more authentic look. They both worked equally well, depending on which look you are going for.
Yield: about 3 1/2 - 4 1/2 dozen cookies
- 2 3/4-3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 1 2/3 cups powdered sugar
- 1 large egg, room temperature
- 2 teaspoon vanilla extract
Preheat oven to 400 degrees F.
In a small bowl, sift or whisk together 2 3/4 cups flour, baking powder, and salt; set aside. With an electric mixer, beat together softened butter and powdered sugar on medium speed until light and fluffy, about 3-5 minutes. On low speed, add the egg and vanilla. Slowly add the four mixture until dough forms and is no longer sticky, adding more flour as necessary.
Roll out dough about 1/4 inch thick on a piece of parchment paper, dusting with flour if it gets too sticky. Cut out shapes and place on a cookie sheet about1 inch apart. Bake for 7-8 minutes, until edges turn slightly golden brown. Let cool.
Made by Terri S. and the fourth grade class at David Emanuel Academy in Stillmore, Ga.
Give them a try, and be sure to share a picture on our Facebook wall, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in our Fan Photo album!
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