Orange Scented Coconut Macaroons

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Orange Scented Coconut Macaroons
Coconut orange and chocolate, oh my but these are wickedly good. A little crunch on the outside, and then chewy and moist on the inside. The small amount of chocolate from dipping the bottoms and a light chocolate drizzling on top makes a pretty and festive presentation and is the perfect accompanying flavor.
Recipe type: Dessert | Shaped Cookies | Coconut | Chocolate
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 300° Yield: 7 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Melting Chocolate, Chocolate Types
Ingredients
Dough:
  • 2 large egg whites
  • ⅛ teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 1 teaspoon pure orange extract
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut extract
  • 2 (14 ounce) packages shredded or flaked sweetened coconut
Topping:
  • 8 ounces semisweet chocolate, chopped into small pieces
Instructions
Preheat oven to 300 degrees F. Line Baking sheets with parchment paper, or line with a non-stick baking mat.
Dough:
  1. In a large mixing bowl, combine egg whites and salt. Using a wire whisk, whisk until frothy, about 2 minutes. Add sweetened condensed milk, orange zest, orange extract, vanilla extract, and coconut extract; continue to whisk until combined.
  2. Using a large rubber spatula, fold in the coconut, making sure the coconut is thoroughly folded through the batter.
  3. Shape dough into mounds, or haystack shapes using about 2 tablespoons of dough for each macaroon, and Pressing the shape firmly together. Tip: A size 40 ice cream scoop is ideal for making uniform-sized macaroons and makes the perfect haystack shape.
  4. Bake: Place macaroons about 1 inch apart onto baking sheets. Bake 20 to 25 minutes or until macaroons are lightly golden brown on the bottom and the tops are lightly browned in spots. Tip: The coconut will tend to brown in spots. Do not bake until they are brown all over, but just until the tips of the coconut are lightly browned.
  5. Remove macaroons from the oven. Set baking sheets on a wire cooling rack, leaving the macaroons on the baking sheets to cool completely.
Topping:
  1. In top of a double boiler over hot water, melt chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as mixture will burn easily. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Remove cooled macaroons from baking sheet. Dip the bottom of the macaroon into the melted chocolate. Place on a parchment paper or wax paper lined baking sheet to harden.
  3. After dipping all the macaroons in chocolate, spoon any remaining melted chocolate into a small plastic freezer bag; roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag. Drizzle chocolate over the top of the macaroons.
  4. Let macaroons sit 1 to 2 hours, or until chocolate hardens, or place in the refrigerator to chill and harden, about 30 minutes.
Source: Taste of the South Magazine, Christmas Cooking Southern Style, 2007

  1. Orange Scented Coconut Macaroons

 

Orange Oatmeal Cookies

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Orange Oatmeal Cookies
Crisp oatmeal cookies with a touch of orange and nutmeg. These are delicious and addicting.
Recipe type: Dessert | Drop Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 375° Yield: 7 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon grated orange zest (about half of 1 orange)
  • 2 tablespoons freshly squeezed orange juice
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 3 cups old-fashioned oats
Instructions
Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Dough:
  1. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs, orange zest, and orange juice; beat until thoroughly mixed. Add flour, baking powder, nutmeg, and salt; stir until well mixed. Add oats, stir until mixed.
  2. Bake: Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 12 to 15 minutes or until cookies are set and the edges are just barely browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Tip: An ice cream scoop is ideal for making uniform-sized cookies.

Orange Date Nut Bars

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Orange Date Nut Bars
These cookies are very chewy and delicious with a nice orange flavor topped with a light lemon glaze. They make a great Christmas cookie. This recipe comes from my sister Linda Stradley and her website What’s Cooking America.
Recipe type: Dessert | Bar Cookie
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Greased Oven Temp: 375° Yield: 3 Dozen Bars Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons grated orange zest
  • ½ teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 2 cups pitted dates, coarsely chopped
  • 2 cups walnuts, coarsely chopped
Lemon Glaze:
  • 2 tablespoons lemon juice
  • 1¼ cups confectioners (powdered) sugar
Instructions
Preheat oven to 375 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening.
Dough:
  1. In a large mixing bowl, combine butter and sugar; use an electric mixer or wooden spoon and beat together until well blended. Add eggs, orange zest, and vanilla; beat until smooth. Add flour, baking powder, and salt; stir until well blended. Stir in chopped dated and walnuts. (The batter will be very thick.)
  2. Bake: Spread the batter evenly in the baking pan. Bake 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Leave cookie in the pan to cool; place baking pan on a wire cooling rack to cool.
Lemon Glaze:
  1. In a medium bowl, combine lemon juice and confectioners sugar; beat until smooth and creamy. Spread glaze on top of cooled cookie. Cut into 2 inch bars. Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.

Orange Cornmeal Sandies

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Orange Cornmeal Sandies
Cornmeal is the “sandy” ingredient in these flavorful orange cookies. When cooled, dip one end of each cookie into melted chocolate. This recipe was published in the Oregonian FOODday December 5, 2006.
Recipe type: Dessert | Rolled and Cutout Cookies | Chocolate
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Melting Chocolate, Chocolate Types, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2 cups all-purpose flour, plus additional for work surface
  • ½ cup yellow cornmeal
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon grated orange zest (1 orange)
  • 1 teaspoon pure orange extract
  • ¼ cup finely ground toasted walnuts or pecans
Topping:
  • 6 to 8 ounces semisweet chocolate, chopped into small pieces
Instructions
Dough:
  1. In a medium mixing bowl, combine flour, cornmeal, salt, and baking soda. Set aside.
  2. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolks, orange zest, and orange extract; beat until thoroughly mixed. Add flour mixture and nuts; stir to mix.
  3. Divide dough in half, form each half into a flattened disk and wrap in plastic wrap. Refrigerate 30 minutes.
  4. Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board. and using a lightly floured rolling pin, roll one of the discs to a ¼ inch thickness. Cut dough into circles with a floured 3 inch-round cookie cutter or drinking glass. Cut each circle in half.
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 15 minutes or until cookies are set and the edges are just barely browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
  7. Remove remaining dough from refrigerator, and repeat.
Topping:
  1. In In top of a double boiler over hot water, Melt the semi-sweet chocolate. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Holding each cookie by the straight side, dip the points and rounded side of the cookie into the melted chocolate, leaving most of the cookie exposed. Lay on a parchment lined baking sheet and let sit 1 to 2 hours, or until chocolate hardens.

Holiday Cranberry Bars

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Holiday Cranberry Bars
The snowy white frosting with a sprinkling of cranberry and orange pieces then drizzled with white chocolate makes a holiday cookie showpiece. These cookies are festive looking, delicious, and rich.
Recipe type: Dessert | Bar Cookie
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 12"x17"x1" Jelly Roll Pan Pan Prep: Greased Oven Temp: 400° Yield: 4 dozen Bars Storage: Airtight Container, Refrigerate

Help: Cookie Hints and Tips, Toasting Nuts and Seeds, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1 cup unsalted butter, melted and cooled
  • 1½ cups firmly packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1¾ cups white chocolate chips
  • 1½ cups dried cranberries, coarsely chopped
  • 1 cup toasted pecans, coarsely chopped
  • ¼ cup grated orange zest (about 2 oranges)
Frosting:
  • 8 ounces cream cheese, room temperature
  • 1 cup confectioners (powdered) sugar
  • ½ cup unsalted butter, room temperature
  • 1 tablespoon grated orange zest (about half of 1 orange)
  • 2 teaspoons pure vanilla extract
Topping:
  • ⅓ cup dried cranberries, coarsely chopped
  • 1 tablespoon grated orange zest (about half of 1 orange)
  • 1 cup white chocolate chips
Instructions
Preheat oven to 400 degrees F. Prepare one 12x17x1 inch Jelly Roll pan; lightly grease the pan with shortening.
Dough:
  1. In a large mixing bowl, combine melted butter, brown sugar, eggs, and vanilla; use an electric mixer or wooden spoon and beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add flour, baking powder, and salt; beat until mixed. Add white chocolate chips, cranberries, pecans and orange zest; stir until mixed.
  2. Bake: Spread the dough evenly in the jelly roll pan (dough will be stiff). Bake 25 minutes or until light golden brown. Leave cookie in pan to cool; place baking pan on a wire cooling rack to cool.
Frosting:
  1. In a medium bowl, combine cream cheese, confectioners sugar, butter, 1 tablespoon orange zest, and vanilla. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Spread on cooled cookie.
Topping:
  1. In a small bowl, combine cranberries and 1 tablespoon orange zest. Sprinkle over frosting.
  2. In a small saucepan over low heat, melt the white chocolate chips; stir constantly until melted so chocolate does not burn. Drizzle melted chocolate over cookie.
  3. When chocolate is set, cut into 3 inch squares; cut each square in half diagonally. Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.
Tip: These bars can be baked in a 9 inch by 13 inch baking pan; bake about 35 minutes.

Cranberry Orange Delights

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Cranberry Orange Delights
Each cookie has a sweet cranberry treasure inside and a drizzle of white chocolate or vanilla glaze on top. These cookies are very easy to assemble and will make a pretty presentation on your cookie tray. The sweetened dough is enriched with cream cheese and orange zest, and then rolled out and cut into rounds with a fluted cookie cutter. The cranberry filling is sweetened with a little minced orange along with a pinch of cinnamon and clove. In case you can’t decide between the white chocolate or vanilla drizzle for the finishing touch, I’ve included a recipe for both.
Recipe type: Dessert | Rolled and Cutout Cookies | Filled Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Cranberry Orange Filling:
  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups fresh or frozen cranberries
  • ½ fresh orange, peeled, all white membranes removed, finely minced
  • ⅛ teaspoon ground cinnamon
  • 1/16 teaspoon ground cloves
Tip: Zest the whole orange for the dough ingredients before cutting the orange for the filling. Use a citrus zester for fresh zest.
Dough:
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 ounces cream cheese, room temperature
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 1 cup granulated sugar
  • 1 teaspoon pure orange extract
  • 1 teaspoon pure vanilla extract
Egg Wash:
  • 1 large egg white
  • 1 teaspoon granulated sugar
White Chocolate Drizzle:
  • 1 cup (6 ounces) white chocolate, chopped into small pieces
  • 1 tablespoon vegetable shortening (optional)
  • Or
Vanilla Glaze Drizzle:
  • 3 cups confectioners' (powdered) sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons warm milk
Instructions
Cranberry Orange Filling:
  1. In a small saucepan over medium heat, combine sugar and water; bring to a boil. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Remove from heat and cool completely to room temperature.
  2. When filling is cooled, add finely minced fresh orange, cinnamon, and cloves. Stir to thoroughly mix. Set aside. If making ahead, cover with plastic wrap and refrigerate until ready to use.
Dough:
  1. In a small mixing bowl, combine flour and salt; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer or using a hand mixer, combine butter, cream cheese and orange zest; beat together on medium speed until mixture is creamy. Add sugar; continue to beat until fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add orange extract and vanilla extract, beat until thoroughly mixed. Reduce speed to low, add flour mixture, mixing just until combined.
  3. Form dough into two 6-inch flattened disks and wrap in plastic wrap. Refrigerate until well chilled, 1 to 2 hours, or up to 3 days if making in advance.
  4. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll one dough disc to a ⅛ inch thickness. Cut dough into rounds using a 3-inch round cookie cutter with fluted edges that has been dipped in flour (to help prevent dough from sticking to the cutter.) Place rounds on a baking sheet in single layers separated by wax paper and refrigerate. Repeat with the remaining dough, cutting out all the rounds until ready to assemble. Tip: a fluted cookie cutter makes a pretty edge. You can also use an un-fluted cutter or drinking glass or bowl that measures 3”.
Egg Wash:
  1. In a small bowl, combine egg white with sugar, lightly beat with a fork. Set aside.
Assembly:
  1. Remove enough dough rounds from the refrigerator to bake one pan of cookies (about 12 rounds) and place on a pastry or wooden board. Keep remainder of dough rounds in the refrigerator until ready to use. Have a small bowl with water nearby.
  2. Place 1 teaspoon of cranberry filling in the center of each round. From the small bowl of water, lightly moisten the outside edge of each round with your finger to help edges stick together. Gently bring three edges together over the filling, letting a small amount of the filling show. Gently pinch the edges together. Using a pastry brush, lightly brush egg wash over the dough.
  3. Bake: Place cookies about 1 inch apart on the baking sheet. Bake for 15 to 18 minutes or until golden brown. Remove cookies from the oven and let cool on the baking sheets 2 to 3 minutes. When they seem firm enough, remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
White Chocolate Drizzle:
  1. In top of a double boiler over hot water, Melt white chocolate and shortening; stir to combine. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
Or
Vanilla Glaze Drizzle:
  1. In a medium bowl, and using an electric mixer or hand mixer, combine powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 2 tablespoons of milk, then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency; for drizzling, the icing should be like a thick sour cream.
  2. Spoon the melted chocolate or vanilla Glaze into a small plastic freezer bag. Put a little piece of tape on corner to reinforce the tip, and then roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores or a pastry bag with a small decorating tip), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag.
  3. Drizzle over cookies. Let sit until drizzle is hardened before serving. Tip: When adding drizzle, place cookies on a wire rack with wax paper, parchment paper or paper towels underneath to catch the drips and make cleanup easier.
Recipe Adapted from Taste of the South Magazine, Christmas Cooking Southern Style, 2007

Candy Corn Cookies

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Candy Corn Cookies
For those with a candy corn addiction at Halloween, these Candy Corn Cookies will fit right in with your other Halloween goodies. The cookies have a hint of orange flavor and are made sparkly with a sprinkling of turbinado sugar before baking.
Recipe type: Dessert | Refrigerator Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 7 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons freshly squeezed orange juice
  • ¼ teaspoon pure orange extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 tablespoon freshly grated orange zest (about ½ orange)
  • 1 cup granulated sugar
  • 1 large egg
  • Orange Food Coloring
  • Yellow Food Coloring
  • About ½ cup Turbinado Sugar
Instructions
Prepare one 9x5x2¾ inch loaf pan or one 8x4x2¼ inch loaf pan; lightly grease with shortening and then line with parchment paper or wax paper. Tip: Greasing the pan before lining with paper helps the paper adhere to the side of the pan better. Cut a large enough piece of parchment or wax paper so there is overhang, making it easier to remove from the pan. Use either the larger pan which will make smaller sized cookies, or the smaller pan which will make larger sized cookies.
Dough:
  1. In a medium mixing bowl, combine flour, baking soda, and salt together, sift or whisk together to mix. Set aside.
  2. In a small bowl, stir the orange juice and orange extract together. Set aside.
  3. In a large bowl of an electric mixer, beat the butter and orange zest on medium speed about 1 minute until it is smooth and light in color. Add sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg; beat until thoroughly mixed.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add ½ of the orange juice mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and remaining orange juice mixture, ending with the last portion of the flour, and stirring just until blended.
  5. Divide the dough into thirds. Place one-third or the white dough in the bottom of the loaf pan, packing it down evenly.
  6. Add orange food color to make the desired shade of orange to one of the remaining one-third portions of dough. Place the orange dough over the white dough in the pan, packing it evenly over the white dough.
  7. Add yellow food color to make the desired shade of yellow to the remaining one-third portion of dough. Place the yellow dough over the orange dough in the pan, packing it evenly over the orange dough.
  8. Cover the pan with plastic wrap and refrigerate until the dough is well chilled, at least 4 hours or overnight.
  9. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  10. Grabbing the top edges of the parchment or wax paper, lift dough from loaf pan, remove paper and discard. Using a sharp kitchen knife, cut dough crosswise into ¼ inch slices. Cut each slice into 5 or 6 triangle shaped wedges, trimming edges to make even if necessary.
  11. Sprinkle the top of each cookie with turbinado sugar. Place the cookies 2 inches apart on baking sheets. Return remaining dough to refrigerator until ready to use.
  12. Bake: Bake 9 minutes or until cookies are set and the edges are just barely browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.