“These delicious cookies are triangular-shaped just like candy corn. And they are colored like candy corn, too: white, chocolate and orange. You'll be proud to serve these cookies which will delight your guests! They are appropriate all autumn long. Recipe from Betty Crocker. Note that chillling time is not included in the timing. i”
114 cookies

Ingredients Nutrition

  • 1 (17 1/2 ounce) package sugar cookie mix (Betty Crocker brand suggested)
  • 13 cup butter or 13 cup margarine, melted
  • 1 egg
  • orange paste food coloring
  • 2 ounces semisweet chocolate, melted and cooled (2 squares)


  1. Line an 8x4-inch loaf pan with waxed paper, extending paper up over sides of pan. In a medium bowl, stir cookie mix, melted butter and egg until soft dough forms.
  2. On work surface, place 3/4 cup dough. Knead desired amount of orange food color into dough until color is uniform. Press dough evenly in bottom of pan.
  3. Divide remaining dough in half. Gently press one-half of remaining dough into pan on top of orange dough. On work surface knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1-1/2 to 2 hours or until firm.
  4. Heat oven to 375 degree F. Remove dough from pan. Cut crosswise into 1/4-inch slices. Cut each slice into 5 wedges. The two half wedges on the ends may be put together. On ungreased cookie sheet, place 1-inch apart. You may want to round the corners slightly (especially the tip corner) for a more authentic loook.
  5. Bake 7-9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

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