Autumn Striped Refrigerator Cookies

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

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  • prep time 1 hr 15 min
  • total time 4 hr 15 min
  • ingredients 10
  • servings 60
 

Ingredients

1 1/2
cups sugar
1
cup butter, softened
1
teaspoon vanilla
1
egg
2 1/2
cups 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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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