CITRUS RIBBONS

Layers of citrus flavors, in delicately tinted dough, make this cookie a must for special occasions.

FOR THE BASE DOUGH:
1 cup sugar
1 cup Land 0 Lakes Butter, softened
1 egg
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
FOR THE ORANGE DOUGH:
1 teaspoon orange juice
1 teaspoon grated orange peel
2 drops yellow food color
1 drop red food color
FOR THE LEMON DOUGH:
1 teaspoon lemon juice
1 teaspoon grated lemon peel
2 drops yellow food color
FOR THE LIME DOUGH:
1 teaspoon lime juice
1 teaspoon grated lime peel
2 drops green food color

Line 8 x 4-inch oaf pan with waxed paper or aluminum foil. Set aside.

To make the base dough, combine sugar, butter and egg in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add flour, baking powder and salt. Beat until well mixed (1 to 2 minutes).

Divide base dough into 3 equal portions. To first portion, add all orange dough ingredients; stir until well mixed. To second portion, add all lemon dough ingredients; stir until well mixed. To third portion, add all lime dough ingredients; stir until well mixed. (Doughs will be soft.)

Press orange dough in even layer on bottom of lined pan. Top evenly with lemon dough, gently patting dough. Top evenly with lime dough, gently patting dough. Cover; refrigerate until firm (at least 4 hours).

WHEN READY TO BAKE:
Heat oven to 375 degrees F.

Lift dough out of pan and peel off waxed paper or aluminum foil. Cut into 1/4-inch slices; cut each slice in half forming 2 x 1 1/2-inch pieces. Place 1 inch apart onto ungreased cookie sheets.

Bake for 9 to 12 minutes or until edges are very lightly browned.

Makes 5 dozen cookies
From: Recipelink.com
Source: Recipe booklet: Spring's Best Cookies, Land O Lakes #77, April 2002