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Citrus Slice Cookies
Citrus Slice Cookies
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Prep Time:
1 hour 25 minutes
Total Time:
6 hours 25 minutes
Bright citrus slice-and-bake cookies in orange, lime, grapefruit, or lemon flavors, bringing sunshine to your dessert plate.
Ingredients:
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 3 cups Gold Medal™ all-purpose flour
  • Dash salt
  • Grated peel from 1 orange (about 1 1/2 tablespoons)
  • 1 teaspoon orange extract
  • Yellow and red liquid food color
  • Grated peel from 2 lemons (2 to 3 teaspoons)
  • 1 teaspoon lemon extract
  • Orange and yellow sanding sugar
Instructions:
  • In a large bowl, use an electric stand mixer or hand mixer on low speed to combine butter, sugar, vanilla, and eggs until well mixed. Add flour and salt, then continue to mix until a soft, nonsticky dough is formed. Adjust consistency by gradually adding 1 tablespoon of flour at a time if dough is sticky, until desired texture is achieved.
  • Shape the dough into a ball on your work surface. Divide it into 3 equal portions. Place one-third of the dough back into the bowl and mix in the orange peel, orange extract, and drops of yellow and red food coloring until the orange color is even. Take the dough out of the bowl and cover it with plastic wrap.
  • Take a clean bowl and add one-third of the dough. Mix in lemon zest, lemon extract, and a few drops of yellow food coloring until the color is evenly yellow. Then transfer the dough from the bowl and cover it with plastic wrap.
  • Cover one-third of the dough with plastic wrap, leaving it plain.
  • Chill the dough portions in the refrigerator for 1 hour.
  • Shape each portion of colorful dough into a 5-inch long and 2 1/2-inch diameter roll. Set aside. On a lightly floured surface, roll the plain dough into a rectangle. Wrap the orange dough roll with the plain dough, ensuring it is covered evenly. Trim off any excess dough and save it for the yellow dough.
  • Roll the dough log in orange sanding sugar until fully coated. Wrap the sugar-coated dough log in plastic wrap and refrigerate. Repeat with lemon dough, plain dough, and yellow sanding sugar. Chill all dough logs for at least 4 hours.
  • Preheat your oven to 400°F and prepare cookie sheets with parchment paper.
  • Slice the chilled logs into thin rounds between 1/8 to 1/4 inch thick. Use the back edge of a knife to score "segment" lines on each round without cutting all the way through. Then, cut the rounds in half and place them on cookie sheets.
  • Bake for 6 to 8 minutes until cookies are set, then transfer them from the sheets to cooling racks to cool completely.

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