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Bite-sized treats which resemble candy corn and have a hint of orange flavor.


Yield 12 dozen
Preparation time 45 minutes
Cooking time 8-10 minutes + 2 hours refrigeration
Main Ingredient Flour (Optional Gluten-Free Flour Blend)


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg room temperature
  • 2 tbs fresh orange juice
  • 2 tsp freshly grated orange peel/zest
  • 1/8 tsp salt
  • 3 cups all-purpose/plain flour/(Optional Gluten-Free Flour Blend)#
  • 1/2 tsp baking soda
  • orange paste or gel food color
  • yellow paste or gel food color
  • 1/2 cup sugar

# Gluten-Free Flour Blend:

Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using. 


  1. Line bottom and sides of a 9x5 in. loaf pan with waxed paper or plastic wrap.
  2. Combine butter and 1 cup sugar in a large mixing; beat at medium speed until creamy. Add egg, orange juice, orange peel/zest and salt. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed. Divide dough into thirds.
  3. Press one-third of white dough evenly onto bottom of prepared pan. Place another one-third dough back into same bowl. Add small amount of orange food color; mix until color is well blended.
  4. Press orange dough evenly over white dough. Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended.
  5. Press yellow dough evenly over orange dough.
  6. Cover with plastic food/cling wrap; refrigerate until firm (at least 2 hrs or overnight).
  7. Heat oven 375°.
  8. Invert loaf pan to remove dough. Peel off waxed paper.
  9. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges.
  10. Place 1 inch apart onto ungreased cookie sheets. Bake for 7-10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately sprinkle warm cookies with sugar; sugar..
  11. Place cookies onto cooling rack. Cool completely.
  12. Store in loosely covered container. These cookies can be made ahead and stored in the freezer up to 1 month.