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"  We don&amp;#039;t often give you a behind-the-scenes look at what goes into creating the food section of Good Housekeeping\u2014we should! So let&amp;#039;s change that and chat about the October &amp;#039;13 issue of the magazine, shall we? The new October issue is rolling out on newsstands now. In fact, some of you may already have received it in the mail. When you flip to the opener of our section (pg. 135), you&amp;#039;ll see sweet little Pumpkin Patch Cakes for Halloween. What you won&amp;#039;t see are the Candy Corn Cookies (above), even though they were originally slated for the page. It happens! But why not give these easy Halloween cookies a second chance and share &amp;#039;em with you on the web, right?  Here&amp;#039;s how it all started: When we began planning the October issue, I pitched these Graphic Candy Corn Cookies (above) for our column &amp;quot;One Sentence Recipe.&amp;quot; I created the recipe last year and figured the cookies were just right for the page since they&amp;#039;re festive and simple-to-make. The idea was approved and we began putting the recipe through our three-step testing process. We call these kinds of recipes &amp;quot;recipinis&amp;quot; since they&amp;#039;re so teeny-tiny! Round 1: The cookies had mixed reviews. They were very visually appealing but there was just too much candy. Each cookie held about 37 pieces of candy corn, almost 400 calories-worth of candy (alone)! For everyone&amp;#039;s sake, we needed to tone it down.  Round 2: We tried a few different designs using fewer pieces of candy corn, like the flower design (above). We stuck with modern patterns, instead of kiddie schemes, thinking our fabulous grown-up readers might prefer them that way. In the end, though, they didn&amp;#039;t seem quite &amp;quot;Halloween-y&amp;quot; enough for the October issue. Also, we preferred the way the candy corn POP-ed on the dark chocolate frosting. We eliminated the orange-frosted cookies.  Round 3: We finally settled on a mixture of jack-o-lantern and sunflower cookies. You&amp;#039;ll see in the photo (above) that we tested the recipe using spice cookies from a local bakery but the shape was too irregular. We preferred the perfectly round shape of Pepperidge Farm Soft Baked Sugar Cookies or cookies prepared from snap-and-bake refrigerated sugar cookie dough.   About 6 pounds of candy corn and 3 weeks later, we started playing with a few different Halloween dessert recipes for the cover of the magazine! In the end, we loved the Pumpkin Patch Cakes so much that they replaced these cookies\u2014sorry little guys! But we&amp;#039;re already looking forward to bringing these Candy Corn Cookies back for our own friends and family once Halloween arrives. Here&amp;#039;s the recipe you almost saw in the October &amp;#039;13 issue of Good Housekeeping\u2026. EASY CANDY CORN COOKIES SERVES: 12 12 round sugar cookies or chocolate cookies (such as Pepperidge Farm Soft Baked Sugar Cookies) 2 cups dark chocolate frosting 2 pounds candy corn Frost one side of each cookie with chocolate frosting; decorate with candy corn to create a pattern or jack-o-lantern face. Cover and store at room temperature for up to 1 day. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/institute/a19434/easy-candy-corn-cookies/>