Candy Corn Shortbread Cookies 

Using a mixer, beat butter and sugar at medium speed until fluffy. Add in egg and vanilla. Beat until blended. Add flour and baking powder to the butter mixture. Stir until incorporated.

Divide dough, reserving a small amount of white. Color 1/3 of remaining dough yellow, and other 2/3 of remaining dough orange. 

Take half of the yellow dough and press it out into a long, skinny rectangle on the parchment paper. Try to keep this layer even as best you can.

Take half of the orange dough and gently press it out onto the long orange rectangle you just made, keeping it as evenly distributed across the bottom layer as you can.

Take half of the plain, white dough and roll it out into a roll that’s the same length as your orange and yellow stack. Place the white dough on top of the stack of dough.

Press the long sides of the dough together and form it into a long triangle shape. When you look at the ends of the stack of dough, you should see the candy corn shape you’re looking for.

Repeat the assembly process with the second half of each color of dough so you have 2 triangular shaped logs of dough. Wrap each piece of dough in parchment paper and refrigerate for at least 2 hours.

Heat the oven to 350 degrees. Slice dough into slices aprox ¼ inch thick. Place dough about 1 inch apart on an ungreased cookie sheet. 

Bake for 8-10 minutes or until cookies are set, but not brown. Remove from cookie sheet. Cool on wire rack.