Candy Corn Swirl Cookies

Ingredients

• 1 cup butter softened
• 1.5 cups powdered sugar 
• 1  eggs 
• 1 tablespoons orange zest grated
• 2.5 cups flour all-purpose
• 1 teaspoon baking soda 
• 1 teaspoon cream of tartar 
• 0.1 teaspoon purple gel food coloring 
• 0.1 teaspoon purple gel food coloring yellow
• 1 serving coarse salt 

Equipment

• bowl
• baking sheet
• oven
• wire rack
• plastic wrap
• hand mixer

Directions

1. 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.
2. 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.
3. On separate sheets of lightly floured waxed paper, roll each portion of dough into 12x9-inch rectangle.
4. 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.
5. Heat oven to 375°F.
6. Cut dough into 1/4-inch slices. On ungreased cookie sheet, place slices about 1 inch apart.
7. Sprinkle with coarse sugar.
8. Bake 7 to 8 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.