Candy Corn Cookies

Makes 1 to 1 1 / 2 dozen.

Candy Corn Cookies:

Cookies: Stir the flour, baking soda and salt together. Set aside.

Cream the butter and sugars together on medium-low speed until light and creamy, about 1 minute. Add the egg, vanilla and other flavorings, and beat until smooth. Gradually add the flour mixture and mix just until incorporated.

Divide the dough in half. Combine the first half with roughly a quarter of the second, and tint it bright orange. Divide the remaining dough into two portions, one about three times the size of the other. Tint the larger portion bright yellow. Wrap everything separately in plastic, and chill 1 to 2 hours before shaping.

Shape the yellow dough into a 3½-by-4½-inch rectangle that is about ½- to ¾-inch thick. Shape the orange dough into the same rectangular shape, but 1½- to 1¾-inch thick.

Egg wash: Add 1 teaspoon water to a beaten egg to create the wash, then use it to lightly brush the top of the yellow rectangle and press the orange brick on top.

Shape the remaining white dough into a 1-by-4½-inch rectangle, about to ¾-inch thick, and affix it to the top center of the orange dough with egg wash. Wrap in plastic and freeze 1 to 2 hours.

Preheat the oven to 375°. Line cookie sheets with parchment paper. Cut the dough crosswise into multicolored slices, each about ¼-inch thick. Cut each slice into a candy corn triangle. Blunt the corners with your fingertips. Bake 7-10 minutes. Transfer to wire racks and let cool. -- Julia Usher, "Cookie Swap"