Layers of citrus flavors, in delicately tinted dough, make this cookie a must for special occasions.
| 1 |
|
cup sugar |
| 1 |
|
cup LAND OLAKES® Butter, softened |
| 1 |
|
egg |
| 2 1/2 |
|
cups all-purpose flour |
| 1/4 |
|
teaspoon baking powder |
| 1/4 |
|
teaspoon salt |
| 1 |
|
teaspoon orange juice |
| 1 |
|
teaspoon freshly grated orange peel |
| 2 |
|
drops yellow food color |
| 1 |
|
drop red food color |
| 1 |
|
teaspoon lemon juice |
| 1 |
|
teaspoon freshly grated lemon peel |
| 2 |
|
drops yellow food color |
| 1 |
|
teaspoon lime juice |
| 1 |
|
teaspoon freshly grated lime peel |
| 2 |
|
drops green food color |
Combine sugar, butter and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
Divide base dough into 3 equal portions. To first portion, add all orange dough ingredients; stir until well mixed. To second portion, add all lemon dough ingredients; stir until well mixed. To third portion, add all lime dough ingredients; stir until well mixed. (Doughs will be soft.)
Line 8x4-inch loaf pan with waxed paper or aluminum foil. Press orange dough in even layer onto bottom of lined pan. Top evenly with lemon dough, gently patting dough. Top evenly with lime dough, gently patting dough. Cover; refrigerate until firm (at least 4 hours).
Heat oven to 375°F.
Lift dough out of pan and peel off waxed paper or aluminum foil. Cut into 1/4-inch slices; cut each slice in half forming 2x1 1/2-inch pieces. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are very lightly browned.
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