CANDY CORN ROLL-UP COOKIES

Candy Corn Roll-Up Cookies image

Enjoy these delicious rolled cookies made using Gold Medal® all-purpose flour - perfect for a dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h5m

Yield 42

Number Of Ingredients 10

Previous Next

Ingredients

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

Steps:

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.
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.
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.
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.
Bake 7 to 8 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 4 g, TransFat 0 g