Sparkling Candy Corn Cookies

1. STEP 1

   Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.

   Tip: Lining Pan

   

2. STEP 2

   Combine butter and 1 cup sugar in bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.

3. STEP 3

   Divide dough into thirds. Press one-third 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 mixed. Press orange dough evenly over white dough in pan. Place remaining one-third dough into another medium bowl. Add small amount yellow food color; mix until color is well mixed. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate at least 2 hours or overnight until firm.

   Tip: Layering Colored Dough

   

4. STEP 4

   Place remaining 1/2 cup sugar in bowl; set aside.

5. STEP 5

   Heat oven to 375°F.

6. STEP 6

   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 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.

   Tip: Slicing and Baking

   

7. STEP 7

   Store in loosely covered container.

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