Candy Corn Sugar Cookies

1. Preheat oven to 350°. Prepare cookie sheets with parchment paper. In your stand mixer, cream together the butter and sugar until light and fluffy. Scrape the sides before adding in the eggs and extract. Beat until mixed. Scrape the sides and add the dry ingredients. Mix until thoroughly combined.

2. Scoop out just shy of 1/2 cup each and roll it into a ball. Repeat with the remaining dough. Assemble 6 per tray then flatten the cookie dough by gently pressing with the palm of your hand to resemble a hockey puck.

   Bake for 9-12 minutes or until the centers of the cookies have puffed up, and are no longer wet. Allow them to cool on the cookie sheet.

Vanilla Frosting

1. In your stand mixer, cream the butter until smooth. Slowly add in the powdered sugar, and extract. Thin with milk or cream until smooth and spreadable. Spread on cooled cookies then top with a piece of candy corn. Chill them in the fridge until ready to serve. These cookies are best served chilled.