I'm a fan of all things Halloween--all things fall, really--which is why I get so excited when bags of candy corn start making their first appearances. I'm not really fond of eating the super-sweet confection. I just like their colors, their shape, and the fact they herald the start of the best season of the year.

Today, October 30, is National Candy Corn Day. The editors from our sister publication Coastal Living ran these petite Halloween Cookie Bites in their October issue. Naturally, we had to try them in honor of this holiday. They're super cute and perfectly sweet. Our tasters preferred the cookies a little browner on bottom, so we suggest adding a minute to their estimated cooking time. But keep an eye on them because they cook quickly.

Bake up a batch for your crowd of little ghosts and goblins--and their parents, too. You won't be disappointed. (See step-by-step photos below.)

Halloween Cookie BitesFrom Coastal Living

Ingredients1 cup butter, softened1 1/2 cups sugar1 large egg2 teaspoons vanilla extract3 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon lemon zestYellow food coloringRed food coloring

Preparation1. Beat butter and sugar together at medium speed with an electric mixer 2 minutes. Beat in egg and vanilla extract. Combine flour, salt, and lemon zest; gradually stir into butter mixture.

2. Divide dough into 3 equal pieces (about 1 1/4 cups each); tint 1 piece with yellow food coloring. Tint another piece orange using red and yellow food coloring. (Add 1 to 2 teaspoons flour to orange dough if food coloring makes it softer than other colors.)

3. Place white, untinted dough in bottom of a 9- x 5-inch loaf pan, pressing down. Top with orange dough and then yellow, pressing down. Cover and chill 2 hours.

4. Turn dough out onto work surface. Cut slices 3/8-inch thick from dough; cut each slice into 6 triangles. Place cookies on parchment paper–or aluminum foil–lined baking sheets. Bake at 350° for 7 to 8 minutes, or until set but not browned. Cool on wire rack 1 minute; transfer to wire racks to cool completely.

Julia Dowling Rutland, Coastal LivingRecipe originally ran in the October 2012 issue.

SERVES 40 (serving size: 3 cookies)CALORIES 107; FAT 4.8g (sat 3g, mono 1.25g, poly 0.2g); PROTEIN 1.2g; CARB 14.8g; FIBER 0.3g; CHOL 16.7mg; IRON 0.5 mg; SODIUM 64.2 mg; CALC 3.6 mg

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