Candy Corn-Colored Cookies

Directions

1. 1
   Line an 8x4-inch loaf pan with waxed paper, extending paper up over sides of pan.
2. 2
   In a medium bowl, stir cookie mix, melted butter and egg until soft dough forms.
3. 3
   On work surface, place 3/4 cup dough.
4. 4
   Knead desired amount of orange food color into dough until color is uniform.
5. 5
   Press dough evenly in bottom of pan.
6. 6
   Divide remaining dough in half.
7. 7
   Gently press one-half of remaining dough into pan on top of orange dough.
8. 8
   On work surface knead chocolate into remaining dough until color is uniform.
9. 9
   Press over plain dough in pan, pressing gently to edge of pan.
10. 10
    Refrigerate 1-1/2 to 2 hours or until firm.
11. 11
    Heat oven to 375 degree F. Remove dough from pan.
12. 12
    Cut crosswise into 1/4-inch slices.
13. 13
    Cut each slice into 5 wedges.
14. 14
    The two half wedges on the ends may be put together.
15. 15
    On ungreased cookie sheet, place 1-inch apart.
16. 16
    You may want to round the corners slightly (especially the tip corner) for a more authentic loook.
17. 17
    Bake 7-9 minutes or until cookies are set and edges are very light golden brown.
18. 18
    Cool 1 minute; remove from cookie sheet.
19. 19
    Cool completely.
20. 20
    Store in tightly covered container.