• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.

SUGAR COOKIE DOUGH PREPARATION

• NOTE: Keep in mind while making this recipe that you will divide it into thirds in order to get the candy corn colors: White, Orange and Yellow.
• First, in a mixing bowl, whisk together the all-purpose flour, baking powder and sea salt. You should have a total weight of 33.05 oz / 3 = 11.02 oz | 937 g / 3 = 312 g. Set aside.
  29.30 oz all-purpose flour, 1 Tbsp baking powder, 1/2 tsp sea salt
  
• Then, in the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar and vanilla bean paste. Start on your lowest setting and increase the speed until you reach the desired consistency. About 4 minutes. Scrap the bowl down when necessary.
  15.90 oz butter, 14.10 oz granulated sugar, 2 tsp vanilla bean paste
• Add the eggs. Continue mixing on medium speed until mostly combined, it will curdle, that's normal. IMPORTANT: Do not over mix. Transfer the content to another mixing bowl and weight it: Mine came to 29.70. oz / 3 = 9.90 oz | 842 g / 3 = 280 g. Set aside.
  2 eggs
• Now return to the bowl of your stand mixer, add 1/3 of the batter along with 1/3 of the flour mixture. Start on your lowest setting and increase the speed. It is ready when it does not stick to the sides of your bowl (about 2 minutes). Set aside.
  
• Repeat this step adding the yellow food colorant, then again with the orange colorant.
  Food Colorant
  

ASSEMBLY

• Preheat oven to 350℉/180℃.
• Roll the white dough into a flat log on your prepared working space, and fit it into the bottom of the loaf mold. Repeat this step with the orange dough then the yellow dough. Press down and flip it over to Demold.
  
• Slice your log into 0.40" | 1 cm thickness then cut isosceles triangles into the dough (just like the shape of a candy corn).
  
• Place your cookies well appart, directly onto your prepared baking sheet. NOTE: The recipe makes about 3 batches.
  

BAKE!

• Bake for 8 minutes at 350℉/180℃. (Every oven heats differently, monitor your cookies from 7 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Candy Corn Sugar Cookie are out of the oven, let them cool down completely as is on your Baking Sheet. Then, slide them onto a serving plate. Enjoy & "Bone" Appétit!

  NOTE: Storage is best when placed in a metal tin box.