In a large mixing bowl, whisk together flour and kosher salt.

Add the cubed butter to the bowl. Use your hands to rub the mixture together until it resembles coarse breadcrumbs.

Add the confectioner’s sugar, egg yolk, vanilla bean paste, and marshmallow flavoring. Use a bench scraper to combine, then knead with your hands until a soft dough forms. (Dough will be very sticky.)

Divide the dough into three equal portions. Add yellow food coloring to one portion, and orange food coloring to another. Leave the third portion uncolored.

Roll each color into a rope, about 10 inches long. Wrap each rope in a separate sheet of clingfilm/plastic wrap and refrigerate, at least 1 hour or up to 2 days.

Unwrap chilled ropes and allow to sit at room temperature for 10 minutes, or until just slightly malleable. Push the tubes together to form one long strip. Slice the strip in half.

Use a rolling pin to roll each half between sheets of parchment. Roll to about 1/8 – 1/4-inch thickness.

With a sharp chef’s knife, trim away the top and bottom edges. Cut each strip into triangles, each about 2 inches wide and 3 1/2 inches tall.

Lifting carefully by the edges of the parchment, place entire rectangle on a small tray and freeze 30 minutes.

Meanwhile, preheat oven to 350° F / 175° C. Line a baking tray with parchment or a silicone baking mat. (I used two quarter-sheet trays).

Remove dough from freezer. Break the triangles apart. (Once frozen, they will snap apart very easily). Place on prepared tray, allowing space for the cookies to spread as they bake.

Bake in preheated oven for 12-15 minutes, or until the white parts begin to brown slightly around the edges. Transfer to a wire rack to cool completely. Store candy corn cookies in an airtight container at room temperature for up to five days.