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1
Line bottom and sides of a 9x5 inch loaf pan with waxed paper or plastic wrap.
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2
Set aside.
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3
Combine butter and 1 cup granulated sugar in a large bowl; beat at medium speed until creamy.
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4
Add egg, orange juice,orange zest and salt.
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5
Combine, beating until well mixed.
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6
Reduce speed to low; add flour and baking soda.
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7
Beat until well mixed.
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8
Divide dough into thirds.
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9
Press one third of white dough evenly onto bottom of prepared pan.
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10
Place another one third of dough back into same bowl.
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11
Add small amount of orange food color; mix until color is well blended.
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12
Press orange dough evenly over white dough in pan.
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13
In another bowl, place remaining one third of dough.
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14
Add small amount of yellow food color; mix until color is well blended.
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15
Press yellow dough over orange dough in pan.
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16
Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
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17
Place remaining 1/2 cup granulated sugar in large bowl; set aside.
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18
To bake cookies, invert loaf pan to remove dough.
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19
Peel off waxed paper.
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20
Place layered dough onto cuttingsurface.
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21
Cut loaf crosswise into 1/4 inch slices using sharp knife, trimming edges to make even.
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22
Cut each slice into 5 or 6 wedges.
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23
Place 1 inch apart onto ungreased cookie sheets.
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24
Bake in a preheated 375 degree oven 7 to 10 minutes or until edges are firm and bottoms are very lightly browned.
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25
Cool 1 minute; remove from cookie sheets.
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26
Immediately place warm cookies in bowl with sugar, roll in sugar to coat.
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27
Place cookies onto cooling rack.
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28
Cool completely.
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29
Store in loosely covered container.
