i'd rather be baking

So last week we flew the proverbial coop for five days of blissful relaxation on the beautiful beaches of Cancun. And it was just that: blissful.

I’m embarrassed to admit just how many plates of chips, salsa, and guacamole (three of our favorite foods) we put away that week, but the desserts were (maybe) even better. Pictures of those tasty little morsels, and hopefully some Mexico-inspired goodies of my own, are forthcoming.

But here we are, back to real life, and suddenly Thanksgiving is nearly upon us! How did this happen? Never mind that the weather in our parts feels more like September; our minds are boggled.

My own brain is still a bit stuck around Halloween (perhaps because that’s when we left for the trip), and these fabulous little cookies. I took them to the office the day before we left, and I’m pretty sure they were devoured at lightning-speed. The candy corn is an adorable touch, and I’m all for candy corn post-Halloween. That is, if you have any left. If not, consider this your invitation to raid the kids’ leftover trick-or-treats and top your batch with whatever candies suit you.

Candy Corn Sugar Cookies
Martha Stewart

Makes about 36 cookies

Candy or no, this is an excellent sugar cookie recipe to keep in your back pocket. The mere fact that these are glorified drop cookies, rather than the roll-out variety, sold me. The chocolate variety is equally delicious; I divided the mixture before adding flour and added cocoa to half.

4 tablespoons unsalted butter, very soft
1/2 cup sugar
1 large egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup all-purpose flour (spooned and leveled)
About 36 candy corns

Preheat oven to 350°F. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined.

Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.

Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.

Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (don’t let them brown in the slightest), 10 to 12 minutes.
Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly).

Cool on sheets 1 minute; transfer to a rack to cool completely.

Chocolate Variation: Reduce the amount of flour to 1/2 cup. Add 1/4 cup unsweetened cocoa powder along with the flour, and continue as directed.