Candy Corn Roll-Up Cookies

 

1

cup butter or margarine, softened

1 1/2

cups powdered sugar

1

egg

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

• 1 In large bowl, beat butter, powdered sugar, egg and orange peel with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar.
• 2 Divide dough into thirds. Tint one portion orange and one portion yellow; leave remaining portion plain. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 20 minutes.
• 3 On separate sheets of lightly floured waxed paper, roll each portion of dough into 12x9-inch rectangle. Place orange rectangle on top of yellow rectangle, using waxed paper ends to help flip dough over. Top with plain dough rectangle. Starting on a long side, and using waxed paper as an aid, roll dough into a cylinder. Wrap in plastic; refrigerate 1 hour.
• 4 Heat oven to 375°F. Cut dough into 1/4-inch slices. On ungreased cookie sheet, place slices about 1 inch apart. Sprinkle with coarse sugar.
• 5 Bake 7 to 8 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.