Calico Corn Cookies
- Sugar Cookie Dough
- Royal Icing
- Leaf cookie cutters in large and small (dough may be hand-cut if cutters not available)
- Gel paste food coloring in gold and egg yellow (a lighter shade of egg yellow can be substituted for the gold)
- Piping bag fitted with a #2 tip
- Food-only flat paintbrush
- Offset spatula
- Chocolate-coated chocolate candies in yellow, orange, and brown
- Follow recipe directions to make sugar cookies.
- For larger leaf cookie, which will be center of corn, roll dough to 1/4-inch.
- For smaller leaf cookies, which will be corn husks, roll dough to 1/8-inch. Bake until done. Cool completely.
- Follow recipe directions to make royal icing. Divide into two bowls and tint. Tint one a light gold and one a medium egg yellow. A note on “gold” - coloring is a gold-tone yellow, not metallic. If you don’t have gold, tint ivory or a lighter shade of egg yellow. Press plastic wrap onto icing to prevent crusting.
- Separate candy coated chocolate pieces by color. Recommend using yellow, orange, and brown, but you can use whatever color scheme you prefer.
- Decorate husks. Transfer gold icing to a piping bag fitted with a #2 tip. Dampen paintbrush, blotting well on a paper towel. Starting at bottom of leaf, pipe a squiggly line. Drag icing from the line up the cookie.
- Add another line where icing ends. Repeat with paintbrush. Continue until you have reached top of cookie.
- Squiggly lines will not be precise and will vary from cookie to cookie. Let icing dry for at least an hour.
- Decorate corn. Use an offset spatula to spread yellow icing onto larger leaf shape.
- Gently press two “husk” cookies into icing at bottom of corn.
- Press chocolate candies into remaining icing, placing colors in a random pattern.
- Let icing dry at least a few hours before stacking or packaging. Stack on a serving tray, place in a basket, use as Thanksgiving place cards, or package in treat bags tied with raffia for a festive look!