Autumn Striped Refrigerator Cookies

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 cup butter softened
• 1  eggs 
• 2.5 cups flour all-purpose
• 1 teaspoon orange zest grated
• 8 drops food coloring red
• 2 oz bittersweet chocolate cooled melted
• 1.5 cups sugar 
• 1 teaspoon vanilla 
• 8 drops food coloring yellow

Equipment

• bowl
• frying pan
• baking sheet
• oven
• loaf pan

Directions

1. Line 8x4-inch loaf pan with waxed paper, extending paper up over sides of pan. In large bowl, combine sugar and butter; beat until light and fluffy.
2. Add vanilla and egg; blend well.
3. Add flour and baking powder; mix well.
4. Place 1 cup of dough in medium bowl.
5. Add orange peel and both food colors; stir to mix slightly. On work surface, knead dough until color is uniform. Shape dough into 7x3 1/2-inch rectangle; place in waxed paper-lined pan. Press in gently.
6. Press half of remaining dough into 7x3 1/2-inch rectangle; place over orange dough in pan. Press gently to edge of pan. Stir chocolate into remaining dough; knead on work surface until color is uniform. Shape dough into 7x3 1/2-inch rectangle; place over vanilla dough in pan. Press gently to edge of pan. Cover with waxed paper; refrigerate 3 hours or until firm.
7. Heat oven to 375F. Using waxed paper lining, lift dough from pan.
8. Cut dough lengthwise in half.
9. Cut crosswise into 1/4-inch-thick slices.
10. Place 2 inches apart on ungreased cookie sheets.
11. Bake at 375F. for 7 to 10 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheets.