SPARKLING CANDY CORN COOKIES
1 cup butter, softened
1 cup sugar
2 tbs orange juice
2 tsp freshly grated orange peel
1/8 tsp salt
3 cups all-purpose flour
1/2 tsp baking soda
orange paste or gel food color
yellow paste or gel food color
1/2 cup sugar
Line bottom and sides of a 9x5 in. loaf pan with waxed paper or plastic wrap.
Combine butter and 1 cup sugar in large bow; beat at medium speed until creamy.
Add egg, orange juice, orange peel and salt. Continue beating until well mixed.
Reduce speed to low; add flour and baking soda. Beat until well mixed.
Divide dough into thirds.
Press one-third of white dough evenly onto bottom of prepared pan.
Place another one-third dough back into same bowl. Add small amount of orange food color; mix until color is well blended.
Press orange dough evenly over white dough in pan. Place remaining one-third of dough into another medium bowl.
Add small amount of yellow food color; mix until
color is well blended.
Press yellow dough evenly over orange dough in pan.
Cover with plastic food wrap; refridgerate until firm (at least 2 hrs or overnight).
Place 1/2 cup sugar in large bowl; set aside.
Heat oven 375°.
Invert loaf pan to remove dough.
Peel off waxed paper.
Place layered dough onto cutting surface.
Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary.
Cut each slice into 6 wedges.
Place 1 inch apart onto ungreased cookie sheets. Bake for 7-10 minutes or until edges are firm and bottoms are very lightly browned.
Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat.
Place cookies onto cooling rack.