Today's baking is for a very special purpose -- a benefit for Miss Aria. These goodies will be served to the helpers and donors. Please pray that they have a great turn-out as well as for Aria and her recovery. Thank-you!
I used some shortcuts and semi-homemade methods for making these little lovelies. I first saw this idea last year in Country Living magazine and was re-acquainted with it thru Pintrest. I thought with as many kids as will show up for the benefit, this would be a perfect time for making them. 
Photo creditCandy Corn Cookies
No one will guess these elegant cookies were made with refrigerated dough. Go ahead, let this simple shortcut remain your secret. To make this treat, knead extra flour and orange food coloring into refrigerated sugar-cookie dough (I used 2 regular sized rolls of cookie dough and 1/2 cup all-purpose flour - it was easiest to allow it to come to room temperature, put it in the mixer bowl with coloring and flour and mix - and then into the refrigerator to chill down before rolling out). Use a triangle-shaped cutter; bake and let cool. Dip the wide base of each cookie into melted dark chocolate, then dip the tips into melted white chocolate (I used almond bark for both ends). Set on a parchment-lined baking pan and chill in freezer for 5 minutes.
Important reminder, if you are wanting to color your almond bark or white chocolate, you must add the coloring prior to melting -- waiting until after can result in seizing -- I KNOW that for sure. After 2 unsuccessful attempts, I decided to use yellow sanding sugar instead of yellow food coloring :)
Posting to Michael's Foodie Friday and Honey's Potpourri Party!
