Candy corn has always been a favorite candy of mine, not just at Halloween, but all during the year. When I saw the white chocolate candy corn M&M’s at Wal-Mart, I had to have them. At first I was not sure if the M&M’s were white chocolate inside with Halloween colors outside only, or did they actually taste like candy corn! When I opened the bag and tasted the first one, I realized the M&M’s tasted like candy corn also! The first time I baked a pan of them, I decided to add “real” candy corn to the recipe, but the candy corn oozed out of the cookie. I had to pick through the batter and remove the candy corn so the entire batch would not be ruined! The next pan I baked, I pressed 1 candy corn directly in the middle of each cookie as soon as they came of the oven.
1/4 cup shortening
1/4 cup butter
3/4 cup sugar
1 teaspoon vanilla
1/4 almond extract (optional)
1 and 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Candy Corn M&M’s (sold at Wal-Mart)
1/2 cup candy corn (use after baking cookies) (see below)
1/4 cup white chocolate chips
1/8 cup black and orange Halloween sprinkles (optional)
1/2 cup roasted almonds, chopped and cooled * (optional)
* ( you can substitute macadamia nuts for almonds if you prefer, but do not roast the macadamias).
In a large bowl cream together shortening, butter and sugar. Add egg and mix well, then add vanilla.
Mix together flour, baking soda and salt, then slowly add to creamed mixture and mix well.
Add candy corn M&M’s, white chocolate chips, cooled nuts (your choice) and Halloween sprinkles. Mix well.
Scoop by Tablespoon or large cookie scoop and bake at 375 or 9 to 12 minutes. Oven temperature may vary, so check often after baking 9 minutes.
Immediately insert 1 candy corn in center of each cookie while hot before removing from cookie sheet.
Cool on baking sheet for 2 minutes and then remove to cooling rack.