3-D corn on the cob cookies are filled with candy and are decorated with modeling chocolate leaves. Break them open to reveal the surprise hiding inside.
Mix the flour, salt, and baking powder together in a bowl. Set aside.
Cream the butter and sugar until light and fluffy.
Stir in egg, vanilla, almond extract, and some drops of yellow food coloring. Add more coloring until you get a really bright shade of yellow and mix until well combined. The color will get lighter when you add the dry ingredients.
Add dry ingredients and stir just until it's mixed in.
Pinch off heaping tablespoon-sized pieces of dough and press into the cavities of a Wilton Brownie Pop Mold.
Use your finger or the tip of a wooden spoon to create a well in each dough ball. Press the dough into a ¼-inch thick shell inside each mold.
Cut off any dough that comes out over the top of the molds.
Pop the molds in the refrigerator for at least 1 hour.
Bake the cookies for 14 minutes.
Remove and use the end of a wooden spoon to reform the shells, pressing the dough that has puffed back into a thin layer.
Put the cookies back in the oven for 6 minutes then remove them and carefully turn them over allowing the cookies to come out on a baking sheet. Set them all with the rounded tips up then put them back in the oven for 4-8 minutes, until the tops start to turn golden brown.
Melt the yellow confectionery coating, by heating it at 20-second intervals on high power in the microwave, stirring after each, until melted. Pour the candy coating into a pastry bag, zip-top bag, or squeeze bottle.
Pipe some candy coating around the top edge of a cookie and set it on top of a candy-filled cookie, forming the ear of corn.
Repeat. Allow the candy coating to dry for 10 minutes.
Roll out the green modeling chocolate to about 1/16th of an inch, preferably on a non-stick silicone mat, or on a corn starch-dusted cutting board.
Cut into long leaf shapes. They need to be long enough to cover the ears of corn, plus hang over a bit.
Pipe a line of yellow candy coating onto a cookie, and press one green husk on top. Continue to pipe on yellow candy coating, attaching leaves as you move your way around the corn cookie. In the back. allow the leaves to stick all the way up to the top of the cookie. In the front, they should just come up over the seam in the cookie.
Bend the husks to look like they are being peeled from the ear of corn.
You can add a stem if you'd like. I think they look more realistic with stems
Store the cookies at room temperature for up to 5 days.
Corn on the Cob Cookies https://hungryhappenings.com/ear-of-corn-pinata-cookies/