Candy Corn Cookies

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 Tablespoons orange juice
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• Orange paste or gel food color
• Yellow paste or gel food color

Directions

1. Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.
2. Combine butter and sugar in large bowl; beat at medium speed until creamy. Add egg and orange juice. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.
3. Divide dough into thirds. Press one-third of white dough evenly onto bottom of prepared pan. Place another one-third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan. Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
4. Preheat oven to 375 degrees Fahrenheit. Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. 
5. If desired, immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto wire cooling rack. Cool completely.