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Candy Corn Cookies

  • 2 cups Pioneer Original or Buttermilk Baking Mix
  • 1 cup butter or margarine, softened
  • ½ tsp almond extract
  • 2/3 cup powdered sugar
  • 1 can (16oz) vanilla frosting
  • 2/3 cup granulated sugar (or coarse sugar crystals)
  • 1 dash red and yellow food coloring (as needed)
  1. In large mixer bowl, beat butter, powdered sugar and almond extract until creamy, about 2 minutes. Add Pioneer Baking Mix, beating on low speed to combine.
  2. Press dough to fit 14-inch pizza pan coated with nonstick cooking spray. Using a fork, prick dough every 2 inches. Bake at 325° for 25 to 30 minutes or until golden brown. Cool on wire rack for 10 minutes.
  3. Cut into 12 wedges, then cool completely. Repeat cuts to separate pieces, but leave pieces on pan.
  4. Spread a thin layer of frosting over cookie pizza crust. To mark cookie for decorating, lightly press a 4-inch-diameter bowl upside down in center of frosting; remove bowl. Lightly press a 9-inch-diameter cake pan upside down in center of frosting; remove pan.
  5. Place 1/3 cup sugar in each of 2 small bowls. Add food colors to sugars to make orange and yellow sugars. Leave the center circle plain. Sprinkle orange sugar in the 9-inch ring. Sprinkle yellow sugar in the outer ring. Decorate with candy corn as desired.

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