Candy Corn Shortbread

Instructions

1. 1

   Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon.

2. 2

   Stir in flour.

3. 3

   Divide dough into 6 equal parts.

4. 4

   Combine 3 parts dough; mix with 10 drops yellow food color and 4 drops red food color to make orange dough.

5. 5

   Combine 2 parts dough; mix with 7 drops yellow food color to make yellow dough.

6. 6

   Leave remaining part dough plain.

7. 7

   Pat orange dough into 3/4-inch-thick rectangle, 9 × 2 inches, on plastic wrap.

8. 8

   Pat yellow dough into 1/2-inch-thick rectangle, 9 × 1 3/4 inches.

9. 9

   Place yellow rectangle centered on orange rectangle.

10. 10

    Shape plain dough into 9-inch roll, 3/4 inch in diameter.

11. 11

    Place roll on center of yellow rectangle.

12. 12

    Wrap plastic wrap around dough, pressing dough into triangle so that dough will resemble a kernel of corn when sliced.

13. 13

    Refrigerate about 2 hours or until firm.

14. 14

    Heat oven to 350º.

15. 15

    Cut dough into 1/4-inch slices.

16. 16

    Place about 1 inch apart on ungreased cookie sheet.

17. 17

    Bake 10 to 12 minutes or until set.

18. 18

    Remove from cookie sheet to wire rack.