Candy Corn-Colored Cookies

1. 1

   Line an 8x4-inch loaf pan with waxed paper, extending paper up over sides of pan.

2. 2

   In a medium bowl, stir cookie mix, melted butter and egg until soft dough forms.

3. 3

   On work surface, place 3/4 cup dough.

4. 4

   Knead desired amount of orange food color into dough until color is uniform.

5. 5

   Press dough evenly in bottom of pan.

6. 6

   Divide remaining dough in half.

7. 7

   Gently press one-half of remaining dough into pan on top of orange dough.

8. 8

   On work surface knead chocolate into remaining dough until color is uniform.

9. 9

   Press over plain dough in pan, pressing gently to edge of pan.

10. 10

    Refrigerate 1-1/2 to 2 hours or until firm.

11. 11

    Heat oven to 375 degree F. Remove dough from pan.

12. 12

    Cut crosswise into 1/4-inch slices.

13. 13

    Cut each slice into 5 wedges.

14. 14

    The two half wedges on the ends may be put together.

15. 15

    On ungreased cookie sheet, place 1-inch apart.

16. 16

    You may want to round the corners slightly (especially the tip corner) for a more authentic loook.

17. 17

    Bake 7-9 minutes or until cookies are set and edges are very light golden brown.

18. 18

    Cool 1 minute; remove from cookie sheet.

19. 19

    Cool completely.

20. 20

    Store in tightly covered container.

No additional tips available.