Candy Corn Sugar Cookies

2 - pouches (1 lb. 1.5oz) Betty crocker sugar cookie mix
1/3 cup butter, melted (for each pouch)
2 large eggs
orange paste food color (or yellow/red food coloring mixed together)also just plain yellow food coloring (for regular candy corn cookies) or
3 oz semi-sweet chocolate chips, melted and cooled slightly (for the harvest candy corns)

Line an 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mixes, butter and eggs until soft dough forms. On work surface, place 1½ cups of dough. Knead desired amount of orange coloring into dough until color is uniform. Press dough evenly in bottom of pan. Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform or yellow food coloring if making the regular candy corn cookies. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1½ to 2 hours or until firm. Preheat oven to 375°F. Remove dough from pan. Cut crosswise into ¼-inch-thick slices. If needed, trim slightly to make perfect rectangles. Cut each rectangle into 6 or 7 triangular wedges. un greased cookie sheet, place wedges 1-inch apart. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

**Watch time when cookies are baking. If they bake too long, the white layer will turn a shade of light brown and the cookies will be too crispy. You want it to stay a nice, light color.