Autumn Striped Refrigerator Cookies

Autumn Striped Refrigerator Cookies

As festive a sign of the season as candy corn, these fun cookies have orange, vanilla, and chocolate "stripes".

Prep Time

1:15

Hr:Mins

Total Time

4:15

Hrs:Mins

Makes

5

dozen

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
  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.
Makes 5 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
NOTE
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.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 70
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 2g,),
  • Cholesterol 10mg;
  • Sodium 30mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 0g,
    • Sugars 6g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.