Ingredients
1 cup butter, softened
1 12 cups granulated sugar
1 egg
2 tablespoons orange juice
2 teaspoons orange zest
18 teaspoon salt
3 cups all-purpose flour
12 teaspoon baking soda
orange paste food coloring
yellow food coloring paste
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Non-stick surface for baking, candy work, tempering chocolate
Coarse sparkling sugar — cookie tops, cake borders, donut garnish
Candy kit — thermometer, silicone molds, dipping tools, recipes
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Non-stick surface for baking, candy work, tempering chocolate
Coarse sparkling sugar — cookie tops, cake borders, donut garnish
Candy kit — thermometer, silicone molds, dipping tools, recipes
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
You're reading one of recipes available free. Full library with Gastronome.
Line bottom and sides of a 9x5 inch loaf pan with waxed paper or plastic wrap. Set aside. Combine butter and 1 cup granulated sugar in a large bowl; beat at medium speed until creamy. Add egg, orange juice,orange zest and salt. Combine, 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 of 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. In another bowl, place remaining one third of dough. Add small amount of yellow food color; mix until color is well blended. Press yellow dough over orange dough in pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight). Place remaining 1/2 cup granulated sugar in large bowl; set aside. To bake cookies, invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cuttingsurface. Cut loaf crosswise into 1/4 inch slices using sharp knife, trimming edges to make even. Cut each slice into 5 or 6 wedges. Place 1 inch apart onto ungreased cookie sheets. Bake in a preheated 375 degree oven 7 to 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. Store in loosely covered container.