These colorful cookies are based on the Betty Crocker recipe. In the spirit of Irma, I did use the Betty Crocker sugar cookie mix to make the dough. You can make whatever sugar cookie dough you want- I'll skip that step in the recipe- but it's best to pick one that won't spread too much, so the cookies hold their approximately-triangular shape. If you want a from-scratch recipe, look for "cut-out cookie" dough. If you do use the Betty Crocker mix, I left out 2 T worth of butter, and added about a tablespoon & a half's worth of flour.
(Click for larger photos)
Make the dough. Divide dough into three equal balls, and set one aside (this will be the white part of the cookie. Knead yellow food coloring into one ball until desired yellow-ness is reached. Knead orange food coloring (or, as I did, red and yellow) into the third ball, until desired orange-ness is reached. (Caveat on giving food coloring to children) Find a small, rectangular container- a loaf pan, or, as you can see here, a plastic storage container. Line the container with plastic wrap and press the white dough into the bottom. Press the orange dough on top of it, then the yellow. Refrigerate 1-2 hours, until the block is firm. (I refrigerated mine 24 hours, because it was convenient, but this turned out to be too long, and the block got kinda dried out & too hard. Lesson learned.) Another view
Take out & unwrap the block of dough. Slice into 1/4 to 1/3 inch slices- just like you would with a tube of that refrigerator cookie dough. Not that you'd ever buy that stuff, of course.
Slice each of those rectangular slices as shown, in a zig-zag pattern. Candy corn! Some will have white tops, and some will have white tips, and NO ONE WILL NOTICE. Place on a cookie sheet and cook per your cookie dough's directions- though watch them, they're probably smaller than the run-of-the-mill sugar cookies.