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SPARKLING CANDY CORN COOKIES


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Member since 2006

Serves | Prep Time | Cook Time 7 to 10

Ingredients

1 cup butter, softened
1 cup sugar
1 egg
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.


Set aside


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.


Cool completely.


Pairs Well With


Notes

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