Candy Corn Cookies

Two days before Halloween, my coworkers decided we should have a fun Halloween celebration full of candy, snacks, and other sweets.  Unfortunately, I was pressed for time between a salon appointment and working late that I felt like my last resort was going to be to purchase something un-festive.  Don't get me wrong; there's absolutely nothing wrong with store-bought items, but I enjoy baking and creating things at home.  In comes Betty Crocker sugar cookie mix and an adaptation of this recipe.

Ingredients:
2 pouches Betty Crocker sugar cookie mix
2/3 cup margarine, melted
2 eggs
Red and Yellow food gel

Directions:
Following the directions on the package, prepare the sugar cookie dough.  Once complete, divide the dough into three sections.  Add yellow food gel to one section and mix well.  Add yellow and red food gel to the second section and mix well.

Next, line a loaf pan with waxed paper, making sure the paper extends over the edges of the pan.  Spread the non-dyed dough into the bottom of the pan.  Gently press the orange dough on top, followed by the yellow dough.  Place the loaf pan into the refrigerator for 1 1/2 to 2 hours or until firm.

Heat oven to 375 degrees.  Remove the dough from the pan and cut into quarter inch slices.  Next cut each slice into 5 wedges.  On an ungreased cookie sheet, place cookies approximately 1 inch apart.  Bake 7 to 9 minutes until edges are very light golden brown.  Cool and store in an air tight container.