Ingredients:
1 package (18 ounces) refrigerated sugar cookie dough
1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/8 teaspoon yellow food coloring paste
1 1/2 teaspoons grated orange zest
1/4 teaspoon orange food coloring paste
1/2 cup white chocolate chips

Preparation Directions:
Assembling the Cookies
1. Divide each dough section in half. Roll 1 piece of each color into a 12-inch-long rope. Transfer dough ropes to a lightly floured surface, arranging them side by side and lengthwise, with the orange rope in the middle.

2. Place waxed paper over dough ropes; gently roll into a 15- x 4-inch rectangle.
3. Using a sharp knife or pizza cutter, cut dough, zigzag style, into 12 equal triangles (about 2 1/2 inches wide at the wider end). Candy Corn Cookies




Baking & Decorating the Cookies
1. Transfer triangles, 1 inch apart, to an ungreased baking sheet. Push a ruler against sides of triangles to straighten. Repeat with remaining dough.

2. Bake cookies until lightly browned, 9-11 minutes; let cool for 1 minute. Transfer cookies to a wire rack; cool completely.

3. In a small microwave-safe bowl, microwave white chocolate on HIGH until melted and smooth, stirring once, about 1 minute. Dip white section of each cookie into chocolate. Transfer to waxed paper; let stand until set.

Makes about 2 dozen cookies.