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Prep 1hr15min
Total4hr15min
Servings60
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Ingredients
1 1/2
cups sugar
1
cup butter, softened
1
teaspoon vanilla
1
egg
2 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1
teaspoon grated orange peel
8
drops red food color
8
drops yellow food color
2
oz. semisweet chocolate, melted, cooled
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Steps
1
Line 8x4-inch loaf pan with waxed paper, extending paper up over sides of pan. In large bowl, combine sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour and baking powder; mix well.
2
Place 1 cup of dough in medium bowl. Add orange peel and both food colors; stir to mix slightly. On work surface, knead dough until color is uniform. Shape dough into 7x3 1/2-inch rectangle; place in waxed paper-lined pan. Press in gently.
3
Press half of remaining dough into 7x3 1/2-inch rectangle; place over orange dough in pan. Press gently to edge of pan. Stir chocolate into remaining dough; knead on work surface until color is uniform. Shape dough into 7x3 1/2-inch rectangle; place over vanilla dough in pan. Press gently to edge of pan. Cover with waxed paper; refrigerate 3 hours or until firm.
4
Heat oven to 375°F. Using waxed paper lining, lift dough from pan. Cut dough lengthwise in half. Cut crosswise into 1/4-inch-thick slices. Place 2 inches apart on ungreased cookie sheets.
5
Bake at 375°F. for 7 to 10 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheets.
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For candy corn-shaped cookies, remove dough from pan. Cut into 1/4-inch-thick slices. Cut each slice into 5 candy corn shapes as shown in diagram. Bake small cookies 5 to 6 minutes.
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Nutrition Facts
Serving Size:1 Cookie
Calories
70
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
30mg
1%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
6g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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