More Great Recipes: Cookies | Dessert | Mixer | Oven


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Serves | Prep Time | Cook Time 7 to 10


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.

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