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Candy Corn Swirl Cookies
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Prep Time:
1 hour 10 minutes
Total Time:
3 hours 5 minutes
Indulge in tasty rolled cookies using Gold Medal® flour, ideal for a delightful dessert.
Ingredients:
  • 1 cup butter or margarine, softened
  • 1 1/2 cups powdered sugar
  • Grated peel of 1 medium orange (1 to 2 tablespoons)
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/8 teaspoon Betty Crocker™ orange gel food color
  • 1/8 teaspoon Betty Crocker™ yellow gel food color
  • Coarse sugar, if desired
Instructions:
  • In a large bowl, cream together butter, powdered sugar, egg, and orange zest using an electric mixer or a spoon. Mix in flour, baking soda, and cream of tartar until combined.
  • Divide the dough into thirds. Color one portion orange and another portion yellow while leaving the third portion plain. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
  • Roll each portion of dough into a 12x9-inch rectangle on lightly floured waxed paper. Place the orange rectangle on top of the yellow one, using the waxed paper ends to flip the dough over. Add the plain dough rectangle on top. Roll the dough into a cylinder starting on a long side, using the waxed paper as a guide. Wrap the cylinder in plastic and refrigerate for 1 hour.
  • Preheat the oven to 375°F. Slice the dough into 1/4-inch pieces, then arrange them 1 inch apart on an ungreased cookie sheet. Sprinkle with coarse sugar before baking.
  • Bake for 7 to 8 minutes until edges are set. Allow to cool for 1 minute, then transfer from the baking sheet to a cooling rack.

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