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