• Cooking Time: 7 to 10
  • Servings:
  • Preparation Time:



  • 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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