I will keep this short and sweet... punny... Candy corn is probably the worst of all the Halloween candies and if you tell me you like, I just don't believe you. Here is a much better tasting version to hand out at your parties. Its a simple brown sugar shortbread cookie iced in yellow, orange, and white royal icing to look like that most absurd candy choice.
I would say handing it out is right up there with handing out toothbrushes to trick-or-treaters... not cool, not cool at all.
The Recipe: Iced Shortbread Cookies
yields ~2 dozen cookies (depending on shape and size)
The Bits and Bobs:
1 1/2 cups unsalted butter, room temp
1 tsp vanilla extract
1/4 cup brown sugar
3/4 cup sugar
3 1/2 cups all-purpose flour
1/2 tsp salt
3 oz pasteurized liquid egg whites
1 tsp vanilla extract
4 cups powdered sugar
Beat together the softened butter, vanilla extract, and both sugars until light and fluffy. Add in the flour and salt and continue to beat until well combined. The dough will come together in a nice ball form.
Turn out the dough on a floured surface and shape into a disc. Cover tightly in plastic wrap and allow to chill in the fridge for 20-30 minutes.
Remove from the fridge and place the disc in between two sheets of parchment paper (or place on a floured surface... you will also have to flour your rolling pin), and roll out to roughly 1/2 inch thick. Using a paring knife or cookie cutters, cut into desired shapes and place on a baking sheet. Place baking sheet into the fridge and allow to chill while the oven preheats to 350°F. Bake in hot oven for 20 minutes. The edges will be starting to turn golden in the color, but the centers should still be pale. Allow to cool on sheet pan for a minute or two before moving to a rack to finish cooling.
Royal Icing (from Alton Brown):
Using a stand or hand mixer, whip the egg whites and vanilla on high until frothy. Gradually add the powdered sugar and continue to whip until stiff glossy peaks form. If coloring the icing, place in separate bowls and add 4-5 drops of food coloring to each (assuming you will have several different colors), and stir until uniform.
Scoop the icing into a piping bag or sandwich bag and snip of a small bit of the corner. Ice each cookie as normal, and allow to set up. Store in the fridge if not consuming day of since the icing does contain egg.