These are fun to make now and have in the freezer for the harvest and Halloween parties in a few weeks.
Prepare your favorite sugar cookie dough, but instead of rolling and cutting the dough, separate it into 3 portions. The smallest will be left plain (white) for the tip. Color the next largest portion yellow. The third portion needs to be colored orange and just slightly larger than the yellow portion. You can use liquid or paste food coloring.
Now roll and pat the orange and yellow into rectangles that are roughly the same size. Roll the white into the same length. They don’t have to be perfect!
Yellow, orange, white… Stack them together and form into a triangle shape.
Refrigerate until firm. Slice and bake. We like thin slices, but slice as thickly as you would like :)
Cool completely before freezing. I use a large lidded plastic tupperware type container with a lid, to keep them from getting crushed.
My sugar cookie recipe is below, but any sugar cookie recipe will work!
GRAMMY’S DANISH SUGAR COOKIES
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon nutmeg
1 1/2 teaspoons grated lemon rind (the dried kind is fine)
1/2 cup vegetable shortening
1 cup sugar
2 eggs, well beaten
1 tablespoon cream
Cream together the shortening and sugar. Add eggs and whip until light and fluffy. Add cream, nutmeg, lemon rind, and baking powder and mix. Stir in flour to make a firm dough. Chill at least 1 hour. Roll thin and cut out with a floured cookie cutter. Place cookies on a lightly greased cookie sheet. If using sprinkles, add them before baking. Bake at 350, 7 minutes for thin cookies- up to 12 minutes for thicker cookies.