Also in this video: How to make your own cookie cutters These are perfect for Fall or Thanksgiving. The kids could easily help with these too. The other parts of this Thanksgiving day meal: Hilah Cooking - Brussels Sprouts youtu.be/hulIsOd_bHU Lady Yum Yum - Holiday Vegetable Wellington youtu.be/VFDbtj3aVcU Cooking With Jack - Deep Fried Turkey youtu.be/Q38l5ORtOWc Chef Tips - Potato Stack youtu.be/Me0VmnBgcCM Diva's Can Cook - Pumpkin Pie Cheesecake youtube.com/divascancook Caitlin Cooks - Butternut Squash Pasta Shells www.youtube.com/watch?v=I5514oB2wb0 Found the idea on here: familyfun.go.com/recipes/corny-cookies-685173/ This makes about 1 1/2 to 2 dozen cookies, depending on how big you make them. Mine were about 3.5" long. 1/2 cup butter 1 cup sugar 1 egg, lightly beaten 1 tsp. vanilla 2 cups flour 1/2 tsp. baking powder 1/4 tsp salt (omit if using salted butter) Vanilla frosting Green Fruit Leather Fall colored M&Ms or Reece's Pieces candies Using an electric mixer, cream the butter and sugar in a large bowl. Add the egg and vanilla and mix well. In another bowl, combine the flour, baking powder, and salt. Mix in the flour a little at a time until all the ingredients are well combined. If the dough is crumbly, bring it together into a dough ball with your hands, kneading slightly. If your dough is too sticky or soft, chill it for 30 minutes in the fridge. Roll out the dough between sheets of parchment paper until it is 1/4" thick all over. If your work surface is very small, or if your kitchen is very hot , cut the dough ball in 2-3 pieces and roll out one piece at a time. Using a knife or a cookie cutter, cut out corncob shapes about 4 inches long. Leave the cutouts in the surrounding dough and place the whole sheet in the freezer for about 20 minutes and then remove the cutout corn cobs with a spatula and then transfer to a cookie sheet. Place the cookies on a greased (or parchment or silicone lined) baking sheets and bake at 350F for 9-10 minutes or just until the edges are brown. Let the cookies set on the sheets for about 2 minutes, then transfer to a wire rack to cool completely. Frost the cooled cookies. I used a basic buttercream frosting recipe that you can find here: www.youtube.com/watch?v=dfTR_cuOatQ You can use commercially available frosting as well. I tinted mine a light yellow with food colour. Arrange the candies in rows on the cookie to resemble corn kernels, you can only cover the top portion of the cookie if you'd like. I found that it looked strange only doing the top portion. Use kitchen shears to cut husks from the fruit leather to it the sides of each cookie. Press the husks into place with the tips bent down a bit. The fruit roll-ups will start to melt after 24 hrs on these cookies, and the candies may discolour on the frosting if kept in the fridge for long. If you want to make these in advance, make the cookies first (these will be fine in a airtight container for days). The day that you serve them, frost and decorate. Homemade cookie cutter tips: You need to use thick aluminum foil, it can't be the thin stuff in the rolls. You can use any aluminum food container (like those disposable roasting pans) as long as it is large enough. I used the dull side of a butter knife to lightly score a pieces of oven bottom liner every inch making 4 lines. I cut out the long rectangular strip and then folded the outside edges to the center (these are the sharp scissor cut edges). I then folded it again, ending up with a long strip about 1 inch wide. I pressed the entire length with a wooden ruler to crease and sharpen the edges. Using a printed template or by eye, bend the metal into the shape you want, trim to fit and glue/tape or staple together. Try to ensure that the ends wind up in a convenient spot (not on a curve or corner). This cookie cutter can be carefully washed (I used an old toothbrush to coax out pieces of dough stuck in any folds) and re-used or just thrown into the recycling with the aluminum cans. You can probably get at least 4-5 cookie cutters out of one of those drip tray oven liner things. Music and vocals by: Jason Shaw (Audionautix)

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