In a large mixing bowl, whisk 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, if using. With a bench scraper, work the ingredients together, then knead with your hands until a soft dough forms. Dough will be very sticky.

Divide the dough into 3 equal portions. Add orange food coloring to one portion, and yellow food coloring to another. Leave the remaining portion white.

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 3 colors together to form a thick, 10-inch strip. With a sharp chef’s knife, slice the thick strip in half, creating 2 equal portions.

With a rolling pin, roll 1 portion between sheets of parchment, to approximately 1/8 to 1/4-inch thickness.

With a sharp chef’s knife, trim away the top and bottom edges to form a long, even rectangle. Cut into triangles, each about 2 inches wide and 3 1/2 inches tall. Do not separate.

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

Repeat with second portion of dough.

Meanwhile, preheat oven to 350° F (175° C). Line a half sheet rimmed baking tray, or 2 quarter sheet trays, with parchment or a silicone baking mat.

Remove dough from freezer. Break the triangles apart. (Once frozen, they will snap apart very easily). Arrange 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 5 days.